Gourmet
Featured Articles:
Gourmet: A Defining Moment
by: Charles Nicholson
Do you remember the first time you had a “gourmet” delicacy? I do. I
was having dinner in a restaurant of supreme quality and reputation,
and I ordered the escargot. It was the most wonderful entrée I have
ever had the pleasure of consuming. The food there was delicious and
prepared with individuality. Therein is the chief ingredient for
gourmet. The definition of gourmet is a person devoted to refined
sensuous enjoyment, especially good food and drink. That is the
discriminating difference between McDonald’s and Savoy’s. Food
production for the masses is a necessity. But it eliminates the
wonderful, sensual, enjoyment to be had in the consumption of a
gourmet meal.
Having operated a restaurant for several years, I can vouch for the
truth in the discriminating taste of the public. Everyone would like
a gourmet meal on a shoestring budget. It is just not a possibility.
If you’re going to ask for sensual enjoyment, you’re going to have
to pay for that privilege. It’s not cheap food. It was not intended
to be. Gourmet food is prepared with the individual tastes and
talents of a trained chef. The use of only fresh, high, quality
ingredients is a must, and strict adherence to the chef’s preferred
seasonings required. Given all this special attention, one must
assume the price to be more than $2.95. But then, I ask you, if it’s
gourmet, is price not irrelevant?
Occasionally, we must throw aside our frugal tendencies, and simply
take a moment to enjoy the fruits of our labor. The gourmet inside
us all needs an opportunity now and then to experience a rare bottle
of wine, the finest liver pate, or the gourmet chocolate of Godiva.
That’s the wonderful thing about gourmet. It’s very subjective. Your
tastes are not mine.
There are some basics about gourmet that remain no matter what the
taste of the chef or the customer. It isn’t gourmet if it isn’t made
with quality ingredients, attention to detail, individuality, and
seasonings and flavors that bring unique richness to the food. To
simply include the words exotic, specialty, or rare does not make
food gourmet. The experience of real gourmet is much bigger than
just fancy words.
Many gourmet chefs and cooks have been apprenticed or educated
formally for several years. They have degrees in how to uniquely
prepare your food. Or maybe the term gourmet is applied because the
preparations and process have been so refined as to be considered
expert in the field. This is the case with certain wine makers. The
wine is considered gourmet because of the unique sensations and
taste of the wine on the taster’s pallet. It is beyond compare. Many
gourmet chefs buy only locally grown foods. In doing so, they are
adding to the uniqueness of the experience.
So, as you can see, gourmet is not just a description. It is truly
an experience to be enjoyed by young and old, rich and poor. Take a
moment, set aside the budget and allow yourself the extreme pleasure
of a gourmet meal. Ah….. the pleasures of life!
About The Author
Charles Nicholson is an expert Gourmet Chef and operates a gourmet
catering business. Visit http://www.gourmet-foods-and-cooking.com
for great receipes and cooking ideas!