Do you Trust your Chef?

I found this reading today, and thought it went along quite well. Think about that question,
"Do you trust your Chef?"
A better question might be these days,
"Do ya even know whosa cookin' yer food!?"

This article focuses on fine cuisine and answers the question by saying, "...you certainly won't if you stick to chain restaurants..." referring to the lack of evironment for creativity.

But my challenge for you is the post title's question: Do you trust your Chef? Do you know your Chef? That is one of the problems that I face. I'm NOT a good cook. But, I CAN follow a recipe. Great. I can read. But really, the challenge for me is finding recipes that don't have strange ingredients in them. I want the classics!!!

To my own credit, I must say that I've advanced quite a bit. I'll tell this story in hopes that this is not you. If it is you, then I tell you this story to give you HOPE! YOU can be your own Chef!


Okay, first: I found a Kraft recipe for delicious chicken pot pie!!
Classic right? Well, one of the ingredients was for Philadelphia Neufchatel Cheese...Neu fa what? Sooo I venture out to the store thinking it's gotta be with the cheese riiight, cheese? Is this shredded? cubed? boxed? white? blue? large? small? in a container? in a package? cold, right? or maybe it's one of those shelf cheeses!?

Not to worry, I found it, it's in a box thingy- silver to be exact, and it's a ways down from the cheese, but still in the refridgerated section- near the sour creme and such....

Since my accomplishment, I have graduated on to also use Ricotta cheese in a chicken dish as well. So see, there IS hope
BE YOUR OWN CHEF! and know what you eat.