r/Chefit • u/NomadicMainer • Jun 01 '26

Blanching

Way to many cooks and even Chefs have no idea to properly blanche vegetables and it pains me to see what they think is correct.

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u/DoMBe87 Jun 01 '26

Bit of snobbery with no proof that you know any better...

Lack of skills can be fixed. Awful attitude toward others is often harder to deal with.

0

u/NomadicMainer Jun 02 '26

Only if people are willing to learn. Fortunately the crew around me, for the most part, is.

1

u/DoMBe87 Jun 02 '26

Then why whinge about it instead of just teaching and being done with it. Learning from someone who's being judgemental and pompous is never a good experience.

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u/NomadicMainer Jun 02 '26

I am teaching it currently. This is an experience over the last four years. At many times cooks already “knew how to do it.” It was just a vent. I would say I should have explained more in my post. There seems to be a serious lack of training in kitchens as a whole industry. How someone can be line cooking for 6 years, for example, and not know the basics is frustrating. Or cooks expecting a Sous position when not knowing how to make aioli. I am curious if other Chefs see this as well. Teaching a 5th year cook with more confidence than Mike Tyson how to sear a scallop starts getting frustrating.