witchkitch:

On Kitchen Magic

There are a lot of misconceptions about kitchen magic on here. 

(It’s nobodies fault this is how social systems work)

I’d like to clarify somethings out of my years working professionally and decades of cooking experience and the effect it has on people and lives in general.

The magic isn’t in the intention, or correspondences, or the direction your stir, or sigils and designs you draw into dough, or the herbs you grew in your window.

The magic is in the cooking.

Want to be an amazing practitioner? Want to get to the level where you can wield real power with it like other forms of craft? Practice Cooking.

Forget everything about magic and learn:

1. Knife skills- your knife should become an extension of yourself. Practice different techniques. Supreme, Brunoise, Chiffonade, etc. Your knife is more than a wand it’s also a weapon. There’s something incredibly grounding about it.

2. Mise en Place- Just like with ceremonial work- everything in its place. Make sure you’re keeping your work space clean as you go. Prepare things ahead of time like- peeling & blanching veg, prepping meat, anything you can ahead of time. When everything has a place nothing can slow you down or get lost.

3. Food Knowledge- Sure you know basil is good for attracting wealth but what color does it turn water when its boiled? How to keep it from bruising while making pesto? How long it takes to blanch? What species do you buy at the market and how does it differ in flavor from others? Just an example. You need to know everything about everything. A chef never stops learning. Learn how to eyeball measurements. Start baking by weight. Make something from every country. Make old old old ancient recipes. Ferment! Never! Stop! Learning!

4. Cook- You can’t just read. or watch. You need to apply yourself in the kitchen.

Get yourself a good chef’s knife if you dont have one, a solid cutting board, a decent saute pan, a pot made of non-reactive metal, tongs, and a plating spoon.

Do not pay more than like 5 dollars for a plating spoon. These are all you’re really gonna need to make just about anything. Certain things you’ll acquire when you take interest in specific things (say candy thermometer, silicone brush, uhh, baking pans, all sorts of things) but you don’t need a lot to start with at all.

Your fuck ups will teach you something and might actually be your best creations. Do not ever be afraid to make something even if you think you’ll fail.

5. Passionate and Getting Good?- DO NOT GO TO COOKING SCHOOL

Cooking school is a scam unless this is something you know you want to do for life. I cook professionally and even I don’t want to cook for life this business isn’t cut out for everyone and that’s okay. Go stage at a restaurant looking for work. TONS of restaurants hire people with no experience because they want to teach. I’ve quit positions because i’ve been over qualified thats how bad they want to teach sometimes. Seriously! Go learn from real chefs who are in the shit everyday. You’ll learn far more this way, you’ll get paid for doing it, and you’ll start building your cooking resume up.

This is obv an optional step but if you really wanna hone your skill and love cooking I just gotta beg you dont waste your money on cooking school.

My most successful peers never went or dropped out. Everyone who did go and is still actually cooking works middle management and hates their life.

In conclusion- Until your technique is second nature your magic will be weak.

Start worrying about the flips, tricks, correspondence n glitz after.

Obviously I’ve got the teaching bug myself and I’d love to continue to share industry tips some secrets. Maybe even teach some classes.

You don’t need a lot to get started but it’s an overwhelming field to jump into just like anything else. Consider this a 101.

Keep your nails short and clean.

Keep your hair up.

Wear a clean apron.

Wash your hands on entrance.

-Chef 🔪