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Recipe Development | Secrets of America's Test KitchenI am Keith Dresser, I am the Executive Food Ed

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Updated on Jan 18,2023

Recipe Development | Secrets of America's Test Kitchen

I am Keith Dresser, I am the Executive Food Editor for Cook's Illustrated magazine.,So we are in the America's Test Kitchen Library, um, so kind of the nerve,center of, of recipe research.,Most people think of ATK as the kitchens but there's,a lot of work done in here. Um, it mean the cooks used this as a research library,but mainly I use the library for recipe ideas um, and kind of trying to decide what,recipes we're gonna do for the upcoming year.,We only have 60 recipes in the year,for Cook's Illustrated so we want to make sure that we have a wide range that,would suit a lot of people's tastes. What we do is we, we map out the entire year,um, like we're working on the year 2020 right now so we're a year in advance for,kind of planning out that but um the cooks are actually using, um, you know six to eight,months in advance for for the print recipes.,It's not us, kind of in the kitchen saying oh let's do this recipe let's do this recipe, uh we,survey our readers. We actually get point totals for recipes based on how people,Would you make this in your home? And if people say no then we're not going to,develop that kind of recipe in the magazine. Do you think this one is more,like a chocolate fudge pie with pecans whereas this one's like more like a,pecan pie with chocolate in it? I'm Bryan Roof, I'm the Executive Food,Editor for Cook's Country magazine. The biggest key to the development process,is the five recipe tests, it's the stepping stone to the beginning of the,recipe. I have two samples of whip cream for you guys to try also. So we have a tasting of chocolate pecan pie. We have three different,samples here and each one has a slightly different variation on the chocolate,flavor, so we're looking for the most intense most pleasant chocolate flavor,in each one of these. So what we do is, we take recipes that we find online, in,cook books, from word-of-mouth, from friends and family, and we put them all together,five recipes, and each one of them has to be different in some way from the next.,So if it's a pecan pie it's going to be a different dough, a different filling, a,different style of pecan. Uh, and we'll taste all five of those pies right next to,each other and we all give feedback to the test cook who's making the pies and,from there they cobble together a working recipe. Uh, for example we'd like,this dough we like this style of pecan, uh we like this style of custard that's in,,in the pie and they move forward building a working recipe from there.,So this was a chocolate test. Um, which one did people, how did people? I liked three!,So I got a lot, I got a lot of votes for one and three.,So we'll go through and taste each one, notice the texture and the flavor and,also kind of comment on the visual appearance of the pies whether this one,looks lighter than this one or this one looks darker and it's you know more,appealing and tells us more that it's a chocolate pecan pie we'll go through,taste it and we'll come back and we'll comment.,Let the uh, the uh, recipe developer know what we think.,I enhanced the chocolate flavor with two teaspoons of expresso powder and this has two table spoons of cocoa powder.,Oh really that one has cocoa? Yea,The favorite thing about my job? Um, I think it's, it's the collaborative effort. Um, you know not one,person has the knowledge for you know all these recipes so um kind of coming,together as a group and workshopping recipes and trying to find the best,solution behind recipes is uh very rewarding.,You have to be a good taster,you have to be willing to accept the feedback and criticism that comes from,making a recipe when you devote all this time could be 15 minutes to several,hours a day developing one tasting you have to be able to absorb what your, your,companions, your uh, the rest of your team has to say about it,take it and think about where to go next, what the next step of the recipe is,going to be and you know move forward with joy.

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🔵 Behind The Recipe - Developing A Recipe

🔵 Behind The Recipe - Developing A Recipe

Hey welcome to the studio come on in let's talk about recipe development,so today I'd like to introduce a new series that we're gonna do here and that,is sort of a behind-the-scenes look at how we develop the recipes we're gonna,do the recipe video so if all you want is the recipe and you don't want to hear,us talking about the changes that we made along the way the recipe video will,exist as its own piece and that's all you have to watch but if you like the,recipe video and you want to know the steps that we went through to get there,what happened behind the scenes we're gonna have four or five videos that'll,deal with that and we've got three streams in particular that are going to,be coming up one of them is how to make canele is another one is on Yorkshire,pudding which is a simple recipe that never,works and another one on the best and you know best is always subjective but,the best way to cook a prime rib roast in order to kick that off I'd like to,talk a little bit about how we sort of distilled down to a recipe what research,we do at the very beginning to get to the point where we you know make our,first cut before we you know stir in the first ingredients what got us there,sometimes the spark of an idea for a recipe comes from a restaurant that,we've eaten in some place that we've traveled to there's a lot of stuff that,we've seen on the road through China and India and Nepal that is just fantastic,Japan incredible foods in Japan that we've eaten we come home and we start to,sort of decipher what it was we ate and how can you make it in North America and,that's the thing even though so much is available to us here in North America,there's some ingredients that you just can't get and so you have to start,substituting and figuring out which then leads to the problem of you know those,people who are incredibly dogmatic about recipes that it has to be authentic and,I think that it has to be authentic but not authentic to the original because,who knows what the original really is sometimes you can find the original but,a lot of times you can't I think it just has to be the best,version that you can make with what you have on hand and not staying original,sometimes leads to some happy accidents often a lot of the recipes that we do,are things that we ate as children that our parents and grandparents made so in,those cases you know will go to the family cookbooks and you know there's,recipes written on pieces of paper that you know my grandpa in there or Julie's,brand put in there and so we'll just sort of update those to reflect what,ingredients are available today and also changing the amounts just a little bit,also to reflect how people measure things today so we'll start it with our,own cookbooks we'll start it with the family cookbooks we'll start out with,cookbooks that we have around the house that you deal with science and food and,science and cooking to figure out what makes something work the science behind,cooking is as important I think and you start to notice with all recipe research,that especially for baking that most recipes don't stray too far from the,core you can usually find what the core recipe is and then there will be,outliers people that have made slight changes to it but the bulk of the,recipes will always be of this one core recipe for baking or cooking savory,dishes it can be all over the map so in the case of can tell a weaver so recipes,written in English we're pretty much all of the ingredients matched,then you take it one step further this is a French recipe so you start,searching in French you just week an idea I speak a little bit of French I,can look I can figure things out pretty easily the next step after that is trip,to the reference library where again you start to look at cookbooks from pre 1900,and those cookbooks are invaluable in figuring out what the trajectory of a,recipe has been and if you can't find recipes in print form which is usually,what I prefer our old books Google has digitized some fantastic cookbooks all,the way back to the 1600s and you can find just about anything and everything,in those cookbooks so that's the first step that's the research step that gets,the ball rolling before we start mixing and that research,steps often reveals some very strange things you start to realize that,everything's been done before that a lot of people who are claiming to have,invented stuff and I'm thinking of a couple of very very particular things at,this point they didn't invent it it was done long before they were ever born,everything's been done everything's been tried there's very little that's new,it's just a new take of something that's very old so that's step one research we,look at for every recipe we do we look at at least 25 or 30 versions of it and,sort of distill it down to something that that we think we'd like and then we,start the testing phase so the next videos for canele for your supporting,for roasting they will all be the videos where we start

A Day In The Life Of A Recipe Developer & Cooking Instructor / Vlog EP.001

A Day In The Life Of A Recipe Developer & Cooking Instructor / Vlog EP.001

that's what i'm talking about,awesome,good morning everyone welcome back david,here,today i'm gonna take you with me,throughout the day,i always like to start my day with a,long morning walk where i can listen to,some music um podcasts and maybe pick up,a coffee on the way back home sometimes,for me it's a way to set my mind up and,get ready for the day,just got back home from my morning walk,had a quick shower and now i'm ready to,sit down and start working,i start with writing down a list of,tasks that i want to get done throughout,the day and if i have any meeting or,event,during the day so this way i can keep on,track of my work,i then check all my social media reply,to emails and check my online store to,see if there are any orders to ship,i'm on my way to a meeting now with the,small business they import,premium italian goods,but first of all need to drop off some,pasta tools orders that i got overnight,just got back home from the meeting,super interesting we did some olive oil,testing,we talked about,a lot of beautiful italian product very,uh unique,and hopefully there will be some,collaboration on the horizon with them,uh and now,back into the kitchen cooking today i'm,gonna recipe test a lemon and olive oil,cake,so let's see how we go,i will start by getting ready all my,ingredients my missing plus to make sure,that i have everything so the workflow,is nice and smooth,there is nothing worse than having to,stuff halfway through the recipe to go,and buy milk,okay so this is the cake,ready to go into the oven,fingers crossed,while the cake is in the oven i have the,chance to edit some old images that i,haven't got around yet to edit them and,i also can write down the copy for,instagram post,and recipes,ok,the cake is out pretty happy let's cook,through,also,pretty happy just waiting few moments,to let it cool off a little bit and then,we flip it over,that's what i'm talking about,awesome,and now it's time to take some shots,super productive day busy morning and,afternoon,and now it's time to get ready for this,evening cooking class,so this is the venue,beautiful kitchen,plenty room,mirror is great so you can see,everything from here that i'm gonna do,on the bench,area,and now it's time to get to work and,thank you so much for watching the video,and to spend the day with me i hope you,enjoyed it if you liked it hit the,button subscribe and comment see you,next time

HOW TO WRITE ORIGINAL RECIPES | tips & tricks

HOW TO WRITE ORIGINAL RECIPES | tips & tricks

it's a little baby do you want to learn,how to develop recipes - no he doesn't,care hey guys and welcome back to my,channel I'm gonna be totally honest with,you here a few years ago I had no idea,how to write recipes and now for over a,year now I've had my own blog and I've,been baking and sharing recipes and,baking tips with you and I've learned a,lot along the way when I first started,my baking journey a couple years ago I,would look at all these amazing,cookbooks and bloggers and just really,love all the recipes but I had no idea,how they thought of flavor combinations,how they wrote recipes and I was just,kind of dumbfounded by how to even start,when I searched online for different,resources and tips on how to start,writing recipes I really kind of drew a,blank and I didn't really find a lot out,there so I wanted to share with you my,best tips on how to develop and write,your own recipes from scratch so in case,you're not familiar with my other videos,or my background I attended pastry,school at the International Culinary,Center a couple years ago and then I,worked as a pastry cook at the,restaurant called the Dutch here in New,York City because of that a lot of my,tips directly applied to kind of pastry,recipes in particular but a lot of these,concepts can be applied to savory one as,well so without further ado here are,some of my best tips and tricks when it,comes to developing your own recipes in,order to even get ideas or inspiration,for recipes you first need to do your,research and this is the best part,because this means you get to go out and,try new foods you get to peruse through,lots of cookbooks and just find,inspiration all around you I personally,love to do this by going to new,restaurants or bakeries and just,ordering something new of the menu order,a new matcha lava cake or a really,decadent cheesecake and think about the,flavor profile why did I choose to,include lime in that cheesecake why does,the macho pair well with the chocolate,in the lava cake start to think,critically about what flavor,combinations different chefs use and,then you can kind of jot ideas down and,then incorporate them into your own,baking,I also love to get inspiration by coming,through cookbooks and magazines or even,places like Pinterest because you can,see so many new recipes that you can,draw ideas and inspiration from whatever,I have some spare time I just like to,sit down on my couch and flip through,cookbooks and I'm not necessarily,looking for a recipe to try I'm just,looking to see what they have developed,because I don't know when I'm gonna be,really amazed by something and want to,incorporate it into my own baking I also,find it really helpful to think about,what fruit is in season during the year,because you really want to work on,baking seasonally so right now we're,kind of going into summer times so a lot,of my recipes currently are using things,like blackberries or strawberries just,because they're more readily available,and tastes extra delicious right now,another super helpful resource that I,like to use is a fruit flavor pairing,guide and I developed one on my blog,I'll leave it linked down below in case,you want to check it out but it's a,really comprehensive guide that shows,you a breakdown of all the different,fruits and then what fruits they pair,well with as well as different nuts they,pair well with and other flavors in,addition I actually referenced this,guide myself when I'm developing recipes,because it's really helpful to see,everything all in one place and it helps,you start to learn like oh yeah those,flavors do go well together and then you,kind of keep it a mental log in your,brain for next time when you're,developing a different recipe finally,when it comes to baking honestly the,baking science behind everything is so,important and I didn't understand a lot,of this until I went to pastry school we,spent so much time researching and,reading our textbooks to learn about why,baking soda works differently than,baking powder how different types of,leavening work how you know certain,cakes if they're rise just all kinds of,things are so important and if you don't,understand why these things are,happening when you're baking it's going,to be hard to write recipes because once,you learn that you know when you're new,making soda you know when you're gonna,incorporate lemon juice you know why you,can't substitute a certain type of flour,for like bread flour for instance so I,highly recommend doing the research I,actually have a lot of articles listed,on my blog that have baking science and,tips and there's lots of really amazing,books and articles that you can,reference as well one of my favorite,books that goes deeply into this topic,is how baking works and I'll leave a,link below if you want to check it out,it's just a great read and it's so,informative after you done your research,the next step that I like to do is think,about how I can give original recipes a,bit of a unique twist and I've

Recipe Development 001

Recipe Development 001

good rainy morning,Philippines and Pinoy SME and Foodies,all over the world,it's your professor chef,Tito,and to two of you human beings it's your,dad,Rob pengson,morning boys I love you uh today we're,going to talk about recipe development,because recipe development is something,that is really crucial to chefs and food,business owners alike,white matters,a few approaches to it,some troubleshooting what to look out,for and how to avoid the pitfalls and,last but definitely,but definitely not the least are some,key success areas all right so why it,matters you know as chefs it is our,programming language and I'll go Rhythm,it's a set of protocols and procedures,with metrics and sequences so that one,May hopefully produce an item in a,repeatable manner that is consistent it,provides guidelines and ultimately it is,the first of two,huh there's the draft menu which is the,very first document chefs make and the,second is the recipe,first of two documents that affect,customer experience through product so,you gotta really mind it though it's not,just a recipe I remember when I was,cooking uh uh back when I was younger uh,people would just say like why don't you,just cook but I'm in a very,condescending and pejorative way you,know because back then being a chef,wasn't a thing,huh it wasn't the thing my gosh we were,looked down upon but we had to fight,through it uh so anyway the reason why I,said that is because you know being a,chef is complicated people think we just,cook,and make uh and try to look as cute as,we can when we cook,especially in the camera for Content no,dude there's so much science technique,management process involves in it,that uh you know just like any other,specialty it has to be well prepared for,and well taken care of so anyway that's,why it matters and number two for,commercial food owners you know it repo,it promotes repeatable and I repeat a,repeatable repeatable repeatable,repeatable promotes repeatable,consistent outcome,um it doesn't guarantee it but it,promotes it and why this is important is,because it is the first document in,promoting such an outcome because you,want your guest experience to be the,same when you have your,when they have your product,so let's do some case in points here no,every time you visit the delicious Mary,Grace and you have their ensemada tastes,awesome,every time you go to McDonald's the,burger tastes the same doesn't matter,whether it was 20 10 years ago in the,Philippines or five years later in the,U.S,chances are those french fries tastes,the same,so uh this is the discipline and this is,why it matters because when it's,consistent,uh the customers know what to expect and,you can build that relationship with,them so consistency is key uh next up,there are also three approaches but,before I get to the three approaches you,know it might seem like a small thing,but I want you to understand this code,this quote is by Thomas Keller the chef,of the French Laundry chef of per se,chef of the cookbook Under Pressure uh,he is head chef to many head chefs now,for the younger generation you got to,know who Thomas Keller is so he had this,saying that I read once,uh perfection in the kitchen is a lot of,small things done well shout out to Chef,Kim bacchiano of Thai mango she shared,the same thing she said be excellent in,the small things and I completely agree,you know so everything in the recipe,matters whether you input 25 grams or or,you round it off to 30 grams it matters,you gotta be as accurate as possible so,okay so that being said let's go to the,three approaches there are three,approaches to recipe development that,I'm going to share with you today,approach Numero Uno I am commercial,culinary sense,uh approach number two is a management,sense of a business and last but not the,least is something that I learned in,Harvard Business School under Mr,Christensen it's the customer's jobs to,be done and I'm going to share that with,you because when I learned it my gosh it,was so profound but then uh it helped me,make better products ever since,afterwards all right so let's take a,look at it commercial culinary sense so,in the commercial culinary sense it,influences like I said earlier your,repeatable consistency so commercially,that means the customers know what to,expect from you and that is good but it,also influences the facility because if,you're going to write a recipe that,requires grilling uh guess what you,gotta buy a grill if you're gonna write,a recipe that requires SUV eating you're,gonna have to buy an immersion,circulator and a vacuum sealer maybe if,you're gonna write a recipe that require,requires deep frying and maybe deep,frying might be the the key technique,into your business my gosh if you're,frying in a wok or a patent with no,temperature control good luck just make,sure you have low volumes and low,volumes is not what you want to have,so it also these are the things that you,want to take uh take a look at so recipe,development affects these comme

Who (ethically) owns recipes? Am I stealing them?

Who (ethically) owns recipes? Am I stealing them?

this video is sponsored by squarespace,and it is adapted from remarks that i,gave recently at an event hosted by the,united states copyright office,yes it's kind of funny that the,copyright office invited me to give a,talk considering that my whole thing is,cooking on the internet and recipes are,absolutely not covered by copyright,don't take my word for it here it is,straight from the u.s government and,international copyright law is basically,the same deal the videos and the,pictures and potentially the words you,use to express your recipe well those,are covered by copyright but not the,recipe formulation itself i have a whole,video about the legalities of recipe,ownership it's in the description today,we're going beyond law because unless,you're talking about some kind of really,hardcore like industrial food process,that you could patent,it's really unlikely that recipes are,going to be protected by any kind of,intellectual property law not just,copyright but any of them this comes up,in the news from time to time life raft,treats here is the business owned by a,very celebrated american pastry chef,named cynthia wong she makes these like,trompe loy ice cream treats that,unnervingly resemble things that are not,ice cream that fried chicken is actually,ice cream pretty awesome those are chef,wong's signature creations and she used,to make them at a restaurant where she,worked called butcher and b it's in,charleston south carolina few years back,she decided to leave that restaurant and,go out on her own and as reported by,eater.com there ensued a public fight,about who gets to keep making the ice,cream fried chicken butcher nb her old,restaurant which is still there or her,new business life raft another recent,example as reported here in the los,angeles times pertains to an la,restaurant called squirrel the owner,there published a cookbook of recipes,from the restaurant including a crab,dish that former squirrel chef ria dali,barbosa says she developed the,restaurant owner did not credit chef,barbosa in the pages of the book let,alone offer her a cut of the prophets,i'm not a lawyer but i've talked to a,lot of lawyers about this topic and the,legal question is pretty cut and dry if,you're working for somebody else they,own your work product unless other,arrangements or agreements have been,made but the legal question is totally,different from the ethical question,is it a move to sell someone else's,recipe and sell in this context could,mean anything from selling the food in a,restaurant to well demonstrating the,recipe in a youtube video and making,money from ads in said video this is an,ethical quandary i wrestle with non-stop,and i'm going to walk you through my own,thinking on the subject ethically,speaking who owns a recipe what can i,take from it to whom do i give credit,what is credit is it acknowledgement or,money or both my basic workflow for,developing a recipe for my channel,usually begins with me scouring the,internet and reading dozens and dozens,and dozens of recipes for a thing that i,want to cook i jot down what look like,good ideas to me i synthesize several,from many sources into a single draft,recipe combined with novel ideas of my,own and then i start trying it out in,the kitchen i tweak things i usually try,to simplify the ingredients or the,quantities of the workflow and obviously,i adjust things to my own taste at the,end of all that i have a recipe and some,recipes i've done are more novel than,others do i owe attribution to all of,those dozens of recipe writers whose,work i consulted in developing my own,recipe i don't know well just imagine if,you baked a cake and then you brought it,into the office and everybody is just,blown away by this cake they're like oh,my gosh you are a genius where did you,get this recipe and then you say oh it's,just something i came up with at home,except you were lying and you actually,got it from emmy cho if you did that,personally yeah i would think that was a,move on your part,but then for someone like me the stakes,are even higher because i'm not just,somebody who's like cooking to wow my,office mates i cook for a living in here,millions of people watch it so if i were,to take,90 of a recipe from emmy cho and not,give her credit then i would think that,was a major move on my part not cool,there's a very similar quandary i used,to deal with all the time in my prior,life as a news reporter,one cannot copyright a fact,you can claim copyright on the words and,the sounds in the pictures with which,you express those facts but in,journalism those are merely derivatives,of the underlying asset which is the,fact you are reporting and that asset is,owned by no one nobody owns the truth,can you report a fact that was uncovered,by somebody else well legally sure like,in this very video i could have started,this whole thing off by just saying hey,there's this chef named cynthia wong and,she came up with this crazy ice cream,fried chicken situation and then there,

designing a recipe

designing a recipe

in today's weekly mash we're going to be,taking a look at how to design your own,recipes so the first thing that happens,when I decide to start a new beer recipe,there's a lot of very vague idea of what,kind of beer I want and that might just,be a flavor that I want to get into the,beer or a commercial example that I want,to try and make my own version of the,key thing is to have an idea in mind you,know a name or objectives before you,start to plan the the minor details of,your beer,so once you have some vague idea you can,start to develop parameters for the,beers such as what ABV you want it to be,is this pair going to be better or multi,what effect you going fall in this beer,overall and you can consider a lot of,things here such as the mouthfeel,character flavors dryness or hot colors,to all things which are going to be,vitally important to finish there and,often once you have settled on elements,you want in your beer that style will,naturally present itself so if coffee,and chocolate the flavors you're going,for you might find that a stout is the,the kind of style of beer that you want,to go for but if your ideas don't,naturally fit into a recognized style,don't be put off by that styles a good,guidelines that can be useful for,competitions but they shouldn't limit,the creativity so now that you know the,parameters even there you can start to,consider how you will achieve the end,result similar to cooking ruining relies,on a knowledge of ingredients and Carlee,work together as you improve your,knowledge of ingredients you'll be able,to look at the parameters you've decided,on and think this mold will get me this,and these hops will get you this flavor,it takes time but it will eventually,become second nature and you can always,send us a message if you need any help,with choosing your ingredients,moult is going to give you flavors like,biscuit honey,coffee toffee caramel chocolates amongst,many others so choosing your mock,carefully to achieve your desired,effects,similarly hops can give a whole range of,flavors and those flavors will vary,depending on when and how you use them,which hops you use together whether,you're puttin them in prior to,fermentation or during fermentation it's,how you use them these flavors and,aromas will change so it's worth keeping,that in mind and don't neglect your,yeast choice either for many home,brewers this is kind of secondary to the,hops and the moles but you get so many,flavor compounds from the yeast and,there's so much of the final character,of the beer that you really should make,a nice choice a priority when you're,coming to designing a recipe so now that,I have an idea of where I want to make,and what I want to achieve and the,ingredients that I think will help,create what I have in mind I send,brewing software to help me calculate,the numbers and flesh out my recipe,using brewing software is a great,planning tool and something I would,recommend every Brewer do I think it's,important for brewers to understand the,calculations behind all these things but,brewing software will do this for you,automatically and even after you have an,understanding of these calculations it's,probably unlikely that you will do them,manually so I would really recommend,looking at brewing software and,conveniently we have our own that just,come out the grain father recipe,developer so you can see here there's,loads of information available to you,over in the right hand side you've got,your recipe information which comes with,your original gravity and final gravity,the color of the beer the bitterness the,BU GU which is something we'll cover in,a little bit the fermentable z' which is,the mulch that I wanted to get in my,beer which you'll see is quite simple,here for a pilsner style there but again,that was just from thinking what am I,trying to achieve here and I just wanted,that crisp clean taste so that's where,the mould choice comes from and there's,loads of information here as well about,there including batch sizes and my brew,house efficiency on my equipment,moving down the page you can see on the,right-hand side here the style,information which gives me parameters,for the style which is a Czech Pilsner,and depending on where those lines fall,within those gray boxes shows me whether,I'm to the style or outside the style so,in most of them you can see they're,green in the EDC I'm a little bit,outside of the sky parameter but I,wasn't too bothered about that and you,shouldn't let the style dictate if you,think you can achieve something by,having it outside of the style don't,worry too much about hitting those,parameters you can see here in the hops,they're very traditional for a Czech,pills now and then in the yeast I've,gone for a bohemian lager so if,something will work well at those larger,style fermentation temperatures further,down again you look at the extras you,can add to the beer as well as the mash,steps which is really important for a,lot of different types of beers if you

FOOD | Food stylist, recipe developer Linda Ramoupi on her culinary journey

FOOD | Food stylist, recipe developer Linda Ramoupi on her culinary journey

is that time of the morning where we,tantalize our taste buds for our sunday,morning food feature and this morning we,profile cook recipe developer food,stylist and culinary arts graduate linda,ramupi as a qualified chef and,photographer linda has steered her,career into the digital space by sharing,her talent and skills on various social,media platforms now to tell us more,about how her journey has been like in,the culinary landscape linda is in,studio with us this morning linda very,good morning welcome good morning,cynthia how are you good how are you i'm,good good to see you welcome let's now,start with uh how and when the journey,started for you so my journey started in,2017 when i was pregnant so i was on,maternity leave and i used to work for,medical insurance company,for about seven years and i was really,not you know happy because i've always,loved cooking,and when i was on maternity leave with,my second child i decided you know what,let me take that leap of faith and start,my culinary journey so i resigned and i,went to school okay,okay so you went to culinary school yes,i went to culinary school hta,uh it's in renberg and that's basically,where my journey started,okay and you cook a variety of dishes so,how would you typically describe the,food that you style and of course the,the recipes that you develop,so uh the recipes that i,develop uh are very so i try and you,know broaden my my my,my horizon i stick to i don't stick to,just one thing so i try and style and,you know cook a lot of of of food or,cuisines so that's how i you know try,and develop myself,and i see that you share a lot of,recipes on social media let's talk about,the kind of feedback that you get on,that platform,okay so the kind of feedback that i get,is is very good sometimes it's very,pressurizing because you know people as,soon as you share a picture because,obviously my my end goal is to become a,food stylist,so but people also expect you to share,recipes,all the time so sometimes it's just me,trying to you know,advertise the food styling part of it,but the feedback that i normally get is,very good people really enjoy the,recipes and you know sometimes they do,tag me when they when they've cooked or,tried out my recipes so i think they,really love love the recipes that i,share with them you know i hear this,term food stylist all the time but i,don't actually know what the food stuff,is,so,it's so funny because when i was in,culinary school they don't teach you,about food styling they just teach you,the,chef aspect of it that you need to,graduate become a sous chef then a head,chef so i kind of like stumbled upon it,you know on instagram when i was going,through you know pictures and i used to,say to my husband why are some of these,pictures so good because when you cook,the food,you really when you plate it it's not as,as good as it looks right so,i then stumbled upon you know food,styling and i realized oh there's a you,know another aspect to cooking which is,food styling so food styling is,basically making the food look pretty so,it's you know tantalizing and,like they say that people eat with their,eyes first so that's,the main,thing for about food styling exactly the,same way that i'm eating this food with,my eyes just take us through what you,got here all right so today i've got um,sort of like my,you know favorites and i i believe that,my my my social media followers favorite,because every time i post a stew with,dumpling i get so much feedback so i've,got a beef stew here with dumpling that,is stuffed with carrots and parsley,it does look good and how do you you,know make the the beef stew is there,particular way the linda way that you do,it,so the linda way is to really started,you know,firstly is to cook it nice and slow,because you don't want to rush so your,flavors develop,so it's to start with the onion,and uh some spices and really cook them,nice and slow so that you know the the,taste of the spices come through because,i know that when you rush cooking,cooking is like something it's an art,you know,you need to be very patient with it do,it nice and slow so that's how i do it i,start,my process with onion and fry my spices,but on a very very low heat and i,develop the flavors as i go is it a,thing immersing the dumpling in the stew,as you cook it so that it cooks along,with the stew yes because it does add,flavor and the sauce goes into the,dumpling so you know it's like a finger,licking thing,right,and i see on your facebook page,you know you,you say that scones are a love language,for you yes so scandal love language for,you because my husband who's been very,supportive throughout my journey,really really loves cons and it's one of,those things that when i make scones at,home it's like they expect me to make,them every every every single day,so it's more like a family thing where,we make scones and we sit down and drink,tea and catch up on the day so it's,basically a love language for what makes,your scorn so s

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