Gourmets are creators of the cultural ideal who are engaged in research in culinary art. They are able to think through, cook and serve food in its best form. At the same time, the gourmet menu may not differ by some outlandish ingredients and the presence of delicacies. The ability to enjoy the simplest food, well cooked and well presented, can also characterize the original tastes of such a person. Indeed, even classic food can be given elusive shades of sophistication, details that will help make the dish unique, as well as impress any, even the most demanding gourmet.
It is the subtleties of the preparation of dishes: their serving, serving, as well as the choice of ingredients and drinks that are perfectly correlated with each other, distinguish an experienced connoisseur of delicious food. After all, gourmets are not only lovers of tasty food, but also connoisseurs of the subtleties of the design of the dish and the atmosphere, allowing them to imbue with unique taste. And, most likely, this is not a fad, profession or momentary weakness, but a lifestyle. Such people are very careful in choosing food. And on their menu you can often find "special dishes."
To the restaurant how to work
Professional foodies are people who summarize descriptions of the class of restaurants and the characteristics of their cuisine. They evaluate the presentation and design of dishes, a combination of spices and ingredients in food, and also select drinks for a particular taste. The increased income of citizens has significantly increased the need for a number of gourmets who can help the restaurant and institution advance, providing a sufficiently high increase in customers.
Gourmet Categories
In addition, gourmets may vary in their specialization. The most common ones are:
- meat gourmet;
- gourmet wines;
- gourmet exotic dishes;
- gourmet in the field of tourism (describes restaurants and dishes served in it around the world).
An experienced gourmet usually has an impeccable taste, which is very difficult to carry out. An excellent scent and good gastronomic habits can help a true connoisseur to determine the freshness of the dish and distinguish ingredients that are incompatible with each other.
Forget about diets
The question often arises why gourmets are people who eat and do not get fat at the same time. The whole secret is that they are able to enjoy food and get real pleasure from it. The amount of food eaten may be small. The whole point boils down to how the dish is served and how it is consumed. At the same time, special attention is paid to cutlery: a huge number of spoons, forks, glasses and glasses, and other accessories.
Gourmets often come to satiety, consuming food in small portions, savoring them and enjoying even small pieces. At the same time, they try to try as many varied dishes as possible. In this they differ from people who simply love to eat and eat quickly and a lot, not paying attention to the feeling of fullness. Gourmet is difficult to carry out, he immediately distinguishes the "right dish" from the "wrong". And never will combine herring with kefir.
Many studies show that if there are 20 dishes on the table, the foodie will choose 5 that are most suitable and correlated with each other. At the same time, an ordinary person most often tries to try absolutely all dishes, absorbing them at the same time quickly enough and without focusing on their delicacies and the intricacies of cooking.
