Do You Have A Signature Style? - "It's Only Food" Blog at - 264013

"It's Only Food"

Do You Have a Signature Style? 
Jan. 13, 2012 4:57 pm 
Updated: Jan. 14, 2012 3:37 pm
Lots of chefs have a signature style, from the way they cut their vegetables for soups and stews, to the way they plate their food and present it.

Some chefs have favorite seasonings-say bay leaves that seem to end up in every dish they make.

Some chefs go through stages and use seasonal ingredients, or make as many dishes as they can with a new found culinary component or element , until it gets to be tedious.

Always looking to be outside the box, chefs seem to get a style they might not even know they have, if you or someone you know has a signature style tell us what it is and how it came to be.
Jan. 13, 2012 7:07 pm
Cocoa. One friend is OCD about putting cocoa in everything from an undetectable pinch to full blown flavor blast. I can't complain though, it's working great!
Jan. 14, 2012 6:26 am
Beer and garlic...if I can get them to work in a recipe somehow, they are in there and in abundance, too :)
Jan. 14, 2012 9:47 am
Cilantro seems to be my herb du jour (or year)! I know some people absolutely do not like it - I just don't invite them over!!!!!! Sucks to be them!
Jan. 14, 2012 10:00 am
Bernice, it does not suck to be them unless you try to feed them that awful soapy herb. I'm one of the 10% of the population that tastes cilantro as foul, and oh so foul it is to me. Want a giggle? Go to I'm serious, I bought a cup! A sad story, there was a great mexican restaurant in the next town, one of those twice monthly treks I had to make, just to get some mole'. The owner was one of us, a cilantro hater so the food, was open season yummy. Then he sold it and the new owners love the stuff, pile it high on every freaking thing they serve, give me a dirty look when I ask for the food sans cilantro. I should say 'gave' me a dirty look. They didn't even try and I don't go back there anymore. Anyhow, that said, I would still invite you over and I would ply your palate with so many delcious flavours you'd forget all about that awful stuff.
Jan. 14, 2012 10:04 am
Jon, I really thought about your question and I just can't think of anything I might describe as my personal style. Likely because I'm not a pro amd inasmuch as I feel eminently capable of cooking almost anything, I just don't do it enough to develop one. I suppose if I had to pick one thing its vegetables. I always serve vegetables with a meal and I go to great pains to insure that the veggies are cooked to perfection, every time. I suppose that could be my signature lol. Any great question and I'd like to ask it of you, what is your personal signature?
Jan. 14, 2012 11:05 am
well there you go
Jan. 14, 2012 2:38 pm
Interesting question...I guess about the only thing I can think of is variety. I try to try new things as often as possible so there is a great deal of variety at my table.
Jan. 14, 2012 3:32 pm
I like to cut my vegetables to represent something that is different from what we see in everything. Or the meat from diced cubes into half medallions. Hard to explain. The more time I spend behind a knife the more time I have to think about it. Now I drive a desk and am an administrator again so I am not in the kitchen as much-just going to meetings and doing paperwork.
Jan. 14, 2012 3:36 pm
I did go through phases where I would use certain herbs and spices in my cooking to try to get a twist that no one else had, or an ingredient that I over used and later felt stupid about -but that is cooking, n'est pas?
Jan. 14, 2012 3:37 pm
sorry n'est ce pas?
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John Politte

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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
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Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
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