Here we are once more at Cookware, where I enjoy taking a sideways glance at the whole kitchen thing and also poke a little fun at the seriousness of it sometimes too. Well, if you can’t enjoy what you do in the kitchen, then you shouldn’t be in there! This post looks at the lighter side of cooking, complete with all the many items of cookware that go with it.

Kitchen cookware has an appealing side and it has a serious side. Too little too late, but it also has a funny side which too many cooks don’t see all the time. It is recommended to follow both at the same time. A good chef does not need help in their chosen domain when they’re only cooking for a few people, but when running a full scale restaurant, things can be very different.

Chef is Not an Island

So let’s take a look at a story I heard from a friend about this chef who was running a smallish restaurant with around 30 covers. He had a kitchen staff of 4 to do all the hard work while he strode around like a king barking out orders and generally making a pain of himself.

The four cooks in that kitchen worked very hard night after night without complaining but never feeling very comfortable with Attila the Hun (as they nicknamed him) constantly picking on them and finding fault wherever possible. He made them work long hours under a lot of pressure and never appeared to appreciate their value as loyal and hard working employees.

The question you may be considering here is why would good workers like these four cooks stick around for so long with a boss who was so strict and bossy? They put up with his nit-picking and authoritarian approach to work because he was a highly qualified and experienced chef who also taught them a lot.

Sure, all four of them knew they would not remain underlings for too long. Because the experience and skills they were learning from a master would certainly place them in the front running when any really good job came up that would mean more responsibility and better pay and working conditions.

They saw this ordeal as a stepping stone to eventual success for themselves. Sometimes you just have to make some sacrifices if you want to get ahead in life and nowhere is that more evident than in a busy and high pressure commercial kitchen situation.

Getting the Most from Your Cooking Hardware

I’ve been committed to producing great meals in my own kitchen using the core items of cookware that I’ve owned for many years. This will give you the info that you need to make the most of your own hardware and if it’s not up to scratch then to go out and buy some decent quality pots and pans that will last you a lifetime and provide great service to you daily.

I opted for quality stainless steel hardware that were expensive to buy but have proved their worth by having already lasted over 20 years. And thanks to my own appreciation of the quality of these pieces, I have made sure I looked after them well so they look as good as they day I bought them.

Variety is the spice of life, so spice up yours and surprise everyone with a big smile from time to time! I’ve been over a few of the most effective ways to use kitchen cookware in previous articles, but for this one, looking at the lighter side of cooking makes it more bearable in the end.

I’m looking for able minded people who can also see it. It makes the time spent in the kitchen so much more fulfilling, after all. See you later!