Gourmets are the creators of the cultural ideal who are engaged in research in the culinary arts. They are able to think, prepare and serve food in its best form. At the same time, the gourmet menu may not differ in some outlandish ingredients and the presence of delicacies. The ability to enjoy the simplest food, well prepared and well presented, can also characterize the originality of the tastes of such a person. After all, even classic food can be given elusive shades of sophistication, details that will help make the dish unique, as well as amaze anyone, even the most demanding gourmet.
It is the subtleties of cooking: their serving, serving, as well as the choice of ingredients and drinks that perfectly correlate with each other, distinguish an experienced connoisseur of delicious food. After all, gourmets are not only lovers of delicious food, but also connoisseurs of the subtleties of the design of the dish and the atmosphere, which allows you to feel the unique taste. And, most likely, this is not a fad, a profession or a momentary weakness, but a lifestyle. Such people are very careful about the choice of food. And in their menu you can often find "special dishes".
To the restaurant as a job
Professionalgourmets are people who summarize descriptions of the class of restaurants and the features of their cuisine. They evaluate the presentation and presentation of dishes, the 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 establishment move forward, ensuring a fairly high increase in customers.
Gourmet categories
In addition, gourmets can differ in their specialization. The most common ones are:
- meat gourmet;
- gourmet wines;
- exotic food gourmet;
- travel gourmet (describes restaurants and food served around the world).
Experienced gourmet has, as a rule, impeccable taste, which is very difficult to fool. An excellent nose and good gastronomic habits can help a true connoisseur determine the freshness of a dish and distinguish ingredients that don't go together.
Forget about diets
The question often arises why gourmets are people who eat and do not get fat while doing so. The whole secret is that they are able to enjoy food and get real pleasure from it. In this case, the amount of food eaten may be small. The whole point comes 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 saturation,consuming food in small portions, savoring them and enjoying even small pieces. At the same time, they try to try as many different dishes as possible. In this they differ from people who just love to eat and eat quickly and a lot, not paying attention to the feeling of fullness. It is difficult to fool a gourmet, he will immediately distinguish the “correct dish” from the “wrong one”. And he will never combine herring with kefir.
Many studies show that if there are 20 dishes on the table, the gourmet will choose the 5 most suitable and correlated with each other. At the same time, an ordinary person most often tries to try absolutely all the dishes, while absorbing them quickly enough and not focusing on their frills and intricacies of cooking.
