When I was an apprentice my chef always insisted that I season everything that you serve. My chef smoked a package of cigarettes a day and drank a dozen beers before 5:00 p.m. everyday. Back in the day MSG was not a bad thing and he used it for everything from seasoning soup of the day in the cafe to seasoning bearnaise sauce for chateaubriand in banquets for a dinner for 2500 people.
As time went by, I developed my own tastes from working with different chefs who had their own tastes and styles. It became very clear that seasoning a soup only needs a good stock, fresh herbs, sea salt and freshly cracked black peppercorn are all you need.
With any type of cookery, from fish to meat or even making a simple vinaigrette all you need is fresh herbs and a little salt & pepper. Obviously when you get into ethnic cooking the spices will come into play but keeping it simple is the way to go.
Reflecting back to my apprenticeship days, phrases like seasoning a dish by playing your piano or salt & pepper should not be on the table in the dinning room still to this day reinforce the importance of proper seasoning. I do not know how many times I go out for something to eat and there is no flavor in the food. It may be fresh but has no taste. It is such a disappointment.
Cooking tip #4 is this. Always season what you are cooking before you cook it. If you are grilling steaks or sauteing vegetables, season your food. You can always add a bit more seasoning but you can not take it away. I will add some fresh chopped thyme to my chicken breast or halibut fillet or fresh rosemary for my braised lamb shank. Less is more.
Tim May
Executive Chef
Clayoquot Wilderness Resort

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