From Colors to Consistency: Why Cooks Need to Balance Innovation and Tradition

As a cook at a Cyprus hotel, I have come to a disturbing conclusion about our industry: many of today’s cooks lack the basic knowledge required to master our craft. While they may be skilled at using modern kitchen appliances and techniques such as heating blenders, sous vide, and powders to create foams and pearls, they often lack a fundamental understanding of cooking.

During the recent high season, I encountered numerous young chefs who were more interested in creating colorful and visually appealing dishes than mastering classic cooking techniques. This is a problem that starts with culinary schools, which prioritize competition participation over basic culinary knowledge. While modern cooking techniques have their place, it’s crucial for cooks to have a strong foundation in classic culinary principles to be able to excel in any situation.

As someone who has been in this profession for 15 years, I am constantly learning and researching our craft’s history and how things work in pans and ovens to improve my skills. My advice to newcomers in this field is to focus on learning classic terms and techniques that will come in handy in the future. To fellow professionals, I recommend taking the time to teach your apprentices the basics of cooking, as they will become valuable assistants in many situations.

By prioritizing a strong foundation in classic cooking principles, we can elevate our craft and produce better food for our customers.