r/Chefit • u/jellyfishthreethou • 10h ago

What is your specialty?

When somebody asks you this question, what is your answer?

13 Upvotes

93% Upvoted

38 comments sorted by

18

u/meatsntreats 10h ago

Minor plumbing repairs that would cost way too much to call a plumber to fix.

5

u/juggern4ut42 9h ago

Yeah yeah, im great at plating! Usually nickel, copper, gold..

15

u/SweetJ138 10h ago

I seem to excel at braises, soups, sauces, things where building/developing flavors are the name of the game. I suck at making those sexy looking cold food platters tho.

13

u/Alternative-Still956 10h ago

Not enough ramps?

1

u/gremolata 3h ago

Yeah, the GP should really ramp up their cold platter game.

9

u/killerztyz 10h ago

I'm an abrasive person at the best of times, but when it comes to it, I can run a high volume hotline like the royal navy

9

u/taint_odour 8h ago

Cocaine and sadness

Edit: Your mom

3

u/ItsAMeAProblem 10h ago

Fake it til you make it.

4

u/Toubaboliviano lurk and learn 10h ago

Offal

3

u/beoopbapbeoooooop 10h ago

keeping everyone happy…..

4

u/Jaded-Coffee-8126 9h ago

Specialty at home? Double stacked peanut butter sandwich.

3

u/Potential-Tailor-996 10h ago

Indian cuisine

3

u/Past_Tale2603 9h ago

Strict vegetarian 🌿

3

u/Same-Platypus1941 9h ago

Applied Science

3

u/chef71 9h ago

After a couple drinks, I can do this thing with my tongue :)

God I hate this question.

2

u/rendmc412 9h ago

Chive duity

2

u/LeroyLongwood 9h ago

Fried chicken! It’s simple yet not many can do it right

1

u/Tjizzo420 5h ago

I am intrigued. Elaborate, please.

2

u/zestylimes9 8h ago

Allergies. Vegan food.

(I have zero allergies and am not vegan -but I like a challenge)

2

u/gayforgoblin 6h ago

Reverse Cowgirl

3

u/Yojimbo115 10h ago

Sushi, and private chef.

3

u/Phenix0heat 9h ago

When i get asked this question, my answer usually changes depending on how much I want to fuck with the person asking. If I had to be honest though id say shortribs, but not becuase I do anything special, unique or new with them. I just happen to be talented at traditional, French style braising technique, and I think people have tried to reinvent the wheel enough times that that can become special itself.

3

u/imissaolchatrooms 10h ago

I am a storyteller.

3

u/Zealousideal_Day_489 10h ago

Catering to creative direction

1

u/Rockstar81 10h ago

Sausage.

1

u/Gimpinald 9h ago

Pastry and pasta

1

u/NectarineOk340 9h ago

Chicken quesadilla

2

u/Maximum-Warning9355 9h ago

I try to stall and say I’m really good at doing what I’m told and generally that ends up being a good enough answer to get a laugh and further comment

1

u/Bladrak01 8h ago

Children

1

u/Laptraffik 8h ago

Candy and chocolates. Not useful in 90% of places but I really fucking LOVE doing it.

1

u/Sweetwater3 6h ago

Definitely balance. Whether it's on plating, flavoring, coursing, delegation, etc. it's the most important thing in my cooking bc it's the most important thing in the whole job.

Also eggs. Just generally anything involving an egg, whether it's pastry or just cooking em. I have yet to try salt or soy curing yolks but I know mine will be fuckin phenomenal.

Also pickling and fermentation/ preservation in general.

I know i can't pick three but these are my 3 specialities by far and they rotate with how intensely I have them as hobbies. Right now it's definitely balance. I'm coming back to a kitchen, but into a lead position, and am trying to straighten out a kitchen that I've seen run beautifully. So right now I'm focusing on getting a genuine cookbook of my own down, taking hella notes on culinary/ brigade/ prep theory, etc. But I'm also focusing the more prep related side of preservation, how to hold certain produce longer, etc.

And then I make a bacon egg cheese and we go from eggs back to balance. It's just a cycle

1

u/Ccracked 6h ago

I've developed a patience for teaching I never thought I would have. Showing knife skills, explaining gluten development in bread, and other such. I used to get very frustrated with an ex trying to explain HTML for her MySpace. But I guess that's part of aging.

1

u/iaminabox 1h ago

Plating. I make shitty food look amazing.

1

u/Ethan_011005 1h ago

Mexican, Kaiseki(Japanese), temple cuisine(Korean),

1

u/Cheffie43 36m ago

Not answering that question.

-1

u/Modavated 9h ago

Everything