How can chefs smoke

A smoke break will do the trick on relieving stress at the moment which is another reason why people might become addicted to it. However, a study made by the Mental health foundation indicates that even when nicotine may relieve stress at the moment of smoking a cigarette, it will in fact increases anxiety and tension overall.

Therefore smoking a cigarette will seem like a good idea for stress relief because the stress levels are already higher than they should. We all that work nearly in any industry know that there are such things as smoke breaks.

This is where smoke breaks come in. This is why many chefs start to smoke and that one 5 minute break in the hard-working day is a real piece of gold when you can go for a smoke, have a break, and relieve that stress temporarily. This is another reason why chefs smoke.

Another reason why chefs and many other people smoke is the interaction with others! When the chefs, waiters, and even managers work in a restaurant there is very little time to catch up with the coworkers and talk about different things that are going on with their lives, new changes, and about the weather or whatever really.

A smoke break is a perfect solution for this because they can get a break, relieve stress, and have a treasured conversation with a friend or coworker that really just brightens up the workday.

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See Our Tutorial Library! While most meat and fish are smoked using aromatic wood chips, it is used today to impart all manner of delicate smoky flavours into food, from hay to herbal teas. There are two types of smoking techniques, hot and cold. Both hot and cold smoking takes time, as no direct heat is being used; however this ensures that the tenderness of the meat is retained.

You may think that home smoking requires you to develop some kind of smokehouse den in the garage, but this is no longer the case, as products are now available to make your adventures in smoking as hassle-free as possible. There are, broadly speaking, two type of home smokers available for purchase - electric smokers , which are used for hot and cold smoking, and stove-top smokers , that use the direct heat of the hob to hot-smoke food.

Electric smokers are great for beginners, as they allow you to precisely control the levels of heat and smoke, while stove-top smokers are portable and, with a bit of practice, allow you to experiment with all manner of hot smoked flavour combinations. Just about anything can be smoked, but the time in the smoker and concentration of smoke varies depending on the types of ingredients used and how robust their flavours are.

Many fall foul to over-smoking food, which results in an acrid, overpowering flavour that can destroy all other elements on a plate. Again this links back to the socialising whilst at work. If all our colleagues are smoking when out socialising, we are far more likely to light up in order to fit in. We often hear that smoking ruins our taste buds, and whilst this is true, many chefs are able to compensate for the reduced sense of taste.

However, the same is also true of some chefs who do not smoke! However, I have tasted dishes prepared by 2 Michelin Star chefs who smoke, and discovered that they can season food to perfection and produce outstanding results.

So how can they do this? Having great taste buds is a skill that can be developed like any other. People are not born with amazing taste buds.

A chef, through practice, will learn to discern how a dish should taste and season accordingly. If a chef where to spend 10 years of their career not smoking and then for some reason choose to start, it would have an affect on their ability to produce great dishes until they adapt.

The reality is that most smoking chefs have smoked from the time they began their training. They have always had slightly dulled taste buds and as they have learnt how to cook, they have learnt to compensate without even knowing they are doing it. For many chefs the argument that smoking has ruined their taste buds is not an argument they are willing to acknowledge as being true.

Therefor they are happy to carry on smoking. I have mentioned in previous posts that being a chef is like being part of a subculture.

The tattoos and swearing all lend themselves to the stereotype of this culture. Add to this the smoking, and we get a picture in our mind of a classic chef. By choosing to smoke, in a way chefs are playing into this culture themselves. They believe that is the way they should act and so they do. Famous chef Marco Pierre White is perhaps one of the most famous chefs responsible for breading this image of chefs. As we can see in the picture below taken from his book white heat, this is the image he wanted to portray to the world.