A gourmet is defined as a connoisseur of food and drink and one would infer from that that gourmet cooking is the preparation of that food; fine food as most would probably declare. Gourmet cooking is about quality ingredients, careful preparation, and elegant presentation. That’s not to say the food is complicated; it might be very simple, but its put together in a way that makes it special.
Gourmets have good taste. Gourmet cooking provides it. Whether it is a dinner for two prepared at home, a top chef servings his creations in a highly acclaimed restaurant, or a catering company striving to please its many patrons, gourmet cooking pleases peoples palates.
Take a look at the gourmand magazines overflowing from newsstand racks and bookstore shelves. The photos, the font choices, even the paper stock look brighter, more carefully selected, and higher quality than the sports and fashion magazines that flank them. Even if you’re not a good cook, they entice you to look inside and take them home to try your hand at the tempting recipes inside. What appetizers would fall under gourmet cooking? Maybe a brie fondue with lobster and champagne. Fondues, although the quintessential wedding gift quip for decades, enjoy extreme popularity these days. Brie with lobster and champagne simmering in a ceramic fondue pot where you dunk your toasted sour dough points or grilled asparagus spears reeks of gourmet cooking. Maybe a simple chocolate fondue with graham crackers for dunking sounds a little mundane, but replace the crackers with bright, juicy red strawberries and suddenly you’ve got gourmet.
Cook a gourmet pizza, as one of your Christmas gifts; take artichoke hearts, olive oil, some fresh basil and sliced cherry tomatoes and you’ve cooked a gourmet delight. Consider many of those same ingredients assembled in an alternative style: dried basil in an ordinary tomato sauce with oregano and garlic seasoning beneath some sausage and pepperoni and the gourmet is gone; an everyday item was taken it’s place.
Gourmet cooking can be self taught or learned at the world’s great culinary schools. Whether you revel in experimenting with ingredients from your refrigerator, some fresh vanilla beans with some chocolate, cream, eggs and a dash of cayenne, and you’ve got a gourmet ice cream to please the most finicky ice cream enthusiast.
Many choose an education to learn gourmet cooking. Hours of learning to wield a knife with precision and quickness, combining ingredients many have never heard of to produce a distinctive sauce, plating selections that perfectly complement one another, all subject matter for aspiring gourmet cooks that graduate with the skills to turn diners into bistros and drive-ups into five-star, wait a year for a reservation hot spots.
In short, gourmet cooking is what sets food lovers apart from those that simply eat to survive. Food can be boring or it can be magnificent, its simply a matter of quality ingredients and a fresh approach to preparing it. Its not over-processed, ground, dehydrated, rehydrated, no healthy characteristic whatsoever plates of miscellany, but transcendent collections of fresh, simple, full-flavored offerings of cuisine.