Why Germany Produces Better Cooks

I believe in hard work and stamina. There is little more required for cooking. You can be the “worst” chef of the family; but I believe anyone can be taught how to mix herbs, blend spices, throw things into a pot, and call it soup, stew, or curry. (Curry is harder, nevertheless.) As a storm rages outside when I type this, I find it odd how in a nation that loves to eat, we have relied on boxed meals, instant noodles, and fake food before ever thinking of turning to real world food.

There is a wide gap between the processed food we purchase in store and the hand-prepared food we purchase at a restaurant.

Then again, Americans barely know how to cook well. We follow cookbooks. We painfully wait with our bellies aching for hours just to sit down and have some one else cook for us. THAN we have the audacity to tell them their ingredients don’t match our needs–so change this, add this, take off that. I would die if I ate onions, but that’s a side note. And I try not to frequent restaurants that use them ground, mashed, and tucked into seemingly edible entrees of meat or mushrooms.

Then again, I also don’t eat “American” food.

Steak. Potatoes. Corn. Heavy Beans. Bread. Cheese.

Usually not my go-to meal items.

Quinoa. Tomatoes. Broccoli. Fish. Eggs. Seeds.

Much, much, much higher on my list–and quite Italian, to say the least. 

Regardless! American chefs are usually untrained from dish washer to marvelous chef. Each has a story and an art form that makes them unique amongst the world chefs. They don’t come from a manner of cooking, or a tradition passed through the generations. They come from spunk, ingenuity, and pizazz.

So why do I say Germany produces better cooks? Because they train them; they apprentice them; they force them to become better. We don’t have a n established program where people who want to be something can “enlist” themselves and start working. In fact, I believe that the majority of students would rather train with a web designer or a construction worker for 2 years in a work-study program than “work-study” at a receptionist desk for the University while earning a degree in Leisure Studies. Both fiels related, but not quite the Resume Conversation Starter.

If we stress the practicality and the feasibility of business ideas, why not expect the same from our education system?

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