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October 22, 2003          ...           Ask the Chef            ...          John Pisto
Q:   Can you tell me, if I make the turducken without the duck, just chicken and turkey how long and at what temperature I should roast it? People tell me that duck has a strong flavor and my guests might not like it.

Thank you, Carmen

A:   Hi Carmen, it is very important that you include the duck. It adds flavor and also bastes the entire roast. Let's face it folks, roasted turkey can be a little dry. I've seen breast meat cooked that resembles sawdust. If you leave out the duck, you now have turken. Just think, if you add pigeon you

now have a turpigeon or if you add a peacock you now have a turpeaken. I could go on and on, but just one more; how about a seagull, it now becomes a turgullken. Folks we are all creating new culinary terms here first in the world, how about that? One more, how about a cook, it becomes a turcooken. Enough, Carmen, leave the duck in, remove all visible fat and prick the skin. Believe me, it wouldn't be the same without the duck. Cooking time based on weight. 225 degrees for 20 minutes per pound. Checked with an internal thermometer, it should be finished at 160 degrees. Let it cool a bit and you'll love it.
Q:   Dear Mr. Pisto,

I usually watch your show 1-2 times per week and enjoy it. I suggest that you get one more camera in your production. Many times, you direct the viewer to look at whatever is in the pan or pot and the camera angle is such that you cannot see what is in the pan or pot. Perhaps an overhead camera?

Best regards, John Scaro, GoodLife TV Network

A:   Hi John. You're right, sometimes I think our rookie cameraman has 2 glass eyes. I will pass this note to along to him. Nice talking with you.

 

Q:   Chef Pisto,

Do you have any advice for a young adult that dreams of becoming a chef? How important is acquiring a culinary degree? What is your take on culinary schools such as the San Francisco Culinary Academy? My son recently came back from the Job Corp where he learned the fundamentals of becoming a chef. He is now working for a local chain restaurant as a part time prep cook. He is thinking about going to a local community college that has a culinary degree program. His goal is to someday be an executive chef, or own his own restaurant. We love your program and thought you may have some advice on which direction he might take and what other things he can do to live his dream.

Thanks,  Mom of an aspiring chef
A:   Hi Mom,

I always love giving advice and I'm a great advice giver, just ask my kids (Yeah right!). Here's my take on this. There are many ways to become a chef. Schools are great, but very expensive. On the job training is the best way to go. Start at the bottom and work your way up. You will eventually develop a style. You learn from other chefs. The ultimate way would be to go to school and then travel and work your way around the world cooking and tasting all types of food. Europe, of course, is the Holy Land for chefs. Working with one of France's great chefs for a year would be the ultimate way to start.

 A starred restaurant is equivalent to working on a doctorate. You need to be passionate about cooking to be good. You must
approach this not as a job but as a lifestyle. You live it 24 hours a day and everything revolves around it, even the friends that you have. Chef school gives you a taste of what it's like. Owning your own place is very rewarding, but you pay a high price for it, such as long hours, no weekends off, and working all of the holidays, plus it's really hot in the kitchen. But the biggest thing you sacrifice is family time. It is really hard on the kids and especially the wife. So you see, Mom, if your son makes the decision to become a chef, he has to go all out. Work with the best restaurants, learn all that he can and if he's lucky he will someday be a great chef.

Good luck!

 

Best grating cheese for pasta - After researching and much tasting (I use my guests for research) the winner is Locatelli and Pecorino. It's sharp and it's tangy.
You can eat small chunks with a few olives and some wine, but it is best grated over pasta, Fresh Grated! Use your food processor, it works great.
 The Cheese Shop in Carmel, 625-2272, has it and so does Monte Vista Market, 373-3737. Buy it by the chunk!  Great stuff!

 

For more info about John Pisto's fine restaurants
in Monterey, California, click here.

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