Question for Doug

[Lance]

Hey Doug,
I am a cook for a living. I know you mentioned you were a chef. I am not sure if you are still in the profession but I am sure you can answer my question. How do you avoid not trying the things you were eating? I find it hard to get the full flavor without swallowing the food. Also, I am finding myself nibbling on things more at work because the are there and I like the items I am eating. I am fine at home because I only keep certain things in my cupboards. Any tips?

[Doug Varrieur]

Hi Lance....  unnecessary food and certainly increased carbs can and will add up by tasting and nibbling. To avoid nibbling chew sugar free gum while cooking. To avoid tasting be exact with your recipe measurements, this way each time you cook the same recipe it will taste the same, as a back up you can always use a taster in the kitchen, someone who's trained by you. I have known chefs over the years who lost their trust in their own taste buds who have used these methods.

Of course you can always tastes and spit, that works for me. I understand your comment "I find it hard to get the full flavor without swallowing the food" when it comes to sweet and heat but you get used to it after a while.

What kind of a chef are you?

[Lance]

Thanks Doug! Those are great  recommendations. I am technically not a Chef. Although, I did go to a vocational school for cooking. I have a degree in Business Management and a Masters in Management. I am currently a kitchen production supervisor (I oversee the kitchen operations for lunch) for a college in Grand Rapids, Michigan. I prepare food for 800 for lunch everyday. My passion is the food industry. I love what I do. I am looking to move to the Orlando area, so if you have any connections, let me know.

[Doug Varrieur]

Good for you....great industry...we all need to eat:D