I wouldn't call myself a professional, far from it, but I can cook a wide array of meals - full roasts, to curries from scratch.
My other half can cook but he has a rule of three. If a meal has more than 3 components he can't cope bless him.
I asked him if I was the best cook of all his girlfriends (I learnt a while ago his mum is unbeatable... Even though she asks me how he likes things cooked - he's such a mummy's boy). He said he had to do the cooking for pretty much all his past girlfriends which to me I find mind blowing. I understand not everyone grew up knowing to cook but surely university sorts you?
I was lucky - my mum taught me to bake when I was about 2/3 and my dad taught me how to make main meals when I was about 12. I became my dads carer at 17 and I took over everything. I now do all the cooking in my home - accommodate my diabetic dad and my gluten free brother.
To me if you can't even do oven chips and chicken nuggets or toast it's mind blowing!!! Let's see the range on GAG.
Yup, I'm a totally pro mofo!
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I'm a home cook - I'm not a pro but I do more than oven chips and fish fingers
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I can do the basics - oven chips and bacon coming up!
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I struggle... But I struggle through and achieve something (... sometimes)
The common misconception is that cooking is like doing art work. Wrong. You can make it artwork if you want but that's for the real gastronomic chefs out there. People really have no excuse today. Look at all that media has to offer. You don't even need to buy cookbooks anymore, or take lessons at that. Just watch some YouTube videos! Having said this, I do believe that people who are exposed to high levels of cooking from a young age, and enjoy a large variety of foods will develop better tasting skills, but that isn't to say that you can't make a good chef of yourself without the early experience. If you follow a recipe your basically being spoon fed in my opinion. Having good tastebuds are just a bonus. Good luck to all the young chefs out there, and don't overthink cooking, overthinking kills!
As a professional nerd I've always thought of cooking as doing chemistry in kitchen XD Give me the recipe , a list of ingredients and watch me make science happen in the kitchen. Don't help me , watch me!
When I'm not lazy, I can be a decent cook. Stir fried chicken/beef/shrimp with veggies and pan seared wild salmon are my specialties. Of course, I can make other stuff such as spaghetti and meatballs, breakfast foods, and anything that has to do with grilling. I love grilling, and boiling lobsters as well.
I think I can, but I also purposefully try to reduce cooking time by buying canned foods. There is only so much time in the day. Maybe I should change this. I cooked an egg white omelette today. Not exactly rocket science.
I do my own cooking, so a lot of simple foods (mostly raw actually), but if I want to get fancy and bake a cake for example, I'll have to follow a recipe, and the recipes I take from websites always go well fortunately. :D