Well, a home cook is anybody who cooks at home, and someone who does something (sports, cooking, etc.), but not as a professional, is an amateur.
Is there a fundamental difference between home cooks and restaurant chefs (except for the differences in resources and skill)? Christian Krautkramer in Food and Philosophy: Eat, Think, and be Merry thinks so. He writes:
This strikes me as mostly right but too starkly drawn. Obviously home cooks are not precluded by “the ethics of the home kitchen” from optimizing flavor and honoring their ingredients by producing “complex, original, stimulating cuisine”. They have some duty, to the best of their resources and ability, to create good food. Similarly, restaurant chefs cannot ignore their duty to create a convivial atmosphere or to establish a relationship of trust between chef and diner.
The restaurant chef tries to get the most out of her ingredients; the home cook facilitates love and friendship.
Professional chefs must create food that is surprising, challenging, and that provides a new perspective or experience. Their goal is entertainment. The home cook must create food that is pleasing, but accessible, comprehensible, and digestible, to avoid offense and discomfort. Their goal is friendship. The home cook can surprise and challenge, but only within the limits of what will sustain friendship. The restaurant chef can take more liberties but of course must be careful not to get too far out in front of the diners or she will find herself out of business.
The contrast between restaurant chef and home cook is not a duty to the food vs. a duty to guests. Both restaurant chefs and home cooks have duties to both. Rather the difference is in the kind of food one cooks and the purpose it serves.
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FAQ
What is considered a home cook?
What is the meaning of home cook?
What is the description of home cooking?
What is the definition of a home cooked meal?
What should a home cook know about cooking?
We asked some of our favorite chefs around the country for the one thing that every home cook should know how to make, from dishes as simple as sushi rice to hearty meals like pasta bolognese . “Scrambled eggs are easy to cook yet difficult to [perfect]. Versatile, they can be eaten any time of the day; served simply or elevated to a masterpiece.
Is there a difference between a home cook and a chef?
Yes, there IS a difference between a home cook and a home chef. And it may not necessarily have to do with how well you cook. But the first time I ever screamed, “I want everyone out of my kitchen!” I realized something was going on. All along, somewhere in my DNA, was an executive chef waiting to get out.
What are the characteristics of a good cook?
Develops a broad vocabulary and understanding of cooking as his or her knowledge develops. Tastes as he or she goes. Does not overcrowd the pan. Isn’t afraid to use high heat and really char things. Uses a tiny bit of acid (lemon, vinegar, etc.) to brighten up a dish. Adds enough salt but does not over salt. Learns from his or her mistakes.
What makes a good home cook?
While no one can be the perfect home cook, it’s still fun to think about. A good cook Respects—in all senses of the word—food: where it comes from and how it’s traditionally used, how it got to him or her, how to best prepare it Has a desire to nourish and please, and focuses on the enjoyment of the people eating their food