A Chef's Perspective: My Least Favorite Dish to Prepare

As a chef or cook, every dish presents its own challenges. In this article, I'll share my experiences with dishes that have proven to be less than ideal and how I am continuously striving for perfection and excellence in the kitchen.

Scrambled Eggs: A Classic Culinary Dilemma

One of my least favorite dishes to prepare is scrambled eggs. My ideal scrambled eggs should be fluffy yet moist. However, my attempts often result in scrambled eggs that are hard and lumpy. This dish requires precision and just the right amount of cooking, which can be challenging even for experienced chefs. But I remain undeterred, as every chef knows that the path to culinary mastery is paved with obstacles.

Hollandaise Sauce: The Culinary Gambit of Eggs Benedict

Hollandaise sauce, typically served on Eggs Benedict, is another dish that frustrates me. An ideal Hollandaise should be dreamy and creamy. Sadly, my culinary school attempts have repeatedly ended in failure. The sauce often breaks, leaving a mess of curds in grease. Despite the setbacks, I continue to practice, driven by my passion for perfection.

Exploring the Fish Pie Recipe

While there are many dishes that are a source of frustration, I do have a recipe for a fish pie that I deeply love. However, this dish requires a special occasion to serve it due to its intricate preparation process. Here are some of the steps involved:

Shredding and dicing leeks Cooking leeks separately Preparing a roux Handling raw prawns in a rather unconventional manner Making and rolling out potato pastry

Given the time and effort required, I usually opt for prefabricated puff pastry (Jus-Roll) to simplify the process. According to my experience, the potato pastry truly makes a difference, but I have no strong inclination to explore the full complexity of the original recipe. For those interested, Rick Stein's Fruits of the Sea: A Collection of Comeptive Recipes, published by BBC Publications, contains an excellent version of the fish pie recipe. This book is a treasure trove of recipes of varying degrees of complexity, which can be simplified with a few tweaks and handy ingredients.

Conquering the Challenges of Breakfast Foods

Contrary to my general aversion to complex dishes, I have a deep appreciation for breakfast foods. My late wife had a particular fondness for these types of meals, so we often chose restaurants that served both breakfast and lunch options. One particular challenge is the taste of salmon in a fish pie. To me, it is too dry and lacks the flavor I am seeking.

Striking a Balance

Ultimately, every chef has dishes they struggle with. The key is to recognize these challenges and continue refining techniques. There's no shame in acknowledging difficulties, as it only adds to the journey of becoming a better chef. Whether it's mastering the art of scraping away rancid raw goat entrails or perfecting a simple salmon pie, each dish presents its own unique set of challenges.

Life is too short for complicated meals when you're not truly dedicated to cooking. In such cases, I often opt for pre-made options. This way, I can focus on cooking what truly excites me and what I look forward to serving.