The 15 Skills of a Competent Cook

Anthony Bourdain, in his most recent book Medium Raw, argues that preparing a home-cooked meal is a survival skill, a social responsibility, even a moral imperative for a citizen of today's society.  While I recommend his book with hesitation (his crassness often seems unnecessary), I heartily agree that people should reclaim the fundamental ability to prepare food for themself and for others.  Bourdain records the essential cooking skills; from the looks of his list, I have a lot of work to do before I can call myself a cook!
flickr photo from theqspeaks
15 Skills of a Competent Cook:

1. Chop an onion.  Basic knife handling, sharpening and maintenance.  Master the basic chop, dice, mince and slice.
2. Cook an omelet.  Egg cookery requires sensitivity to the food inside the pan.
3. Roast a chicken, yes the whole chicken.
4. Grill and rest a steak.
5. Cook vegetables to a desired doneness.
6. Whip up a standard vinaigrette.
7. Shop for fresh produce; have a sense for what is in season; be able to tell if something is ripe or rotton.
8. Clean and filet a fish.
9. Steam crab, lobster, a pot of mussels, or a pot of clams.
10. Roast meat in the oven.
11. Roast and mash potatoes.
12. Make rice; both steamed and rice pilaf.
13. Make stock from bones.  
14. Master the fundamentals of braising...time to try that beef bourguignon.
15. Develop a modest repertoire of a few dishes, tasty morsels that I would be proud to serve to others.

flickr photo by bitchincamero

All this home cooked goodness reminds me of Alice Lichtenstein's article in the Journal of the American Medical Association titled Bring Back Home Economics Education, also featured on Marion Nestle's blog.  The revival of home economics in schools may promote health, wellness, and act as a positive influence to stave off obesity in American youth.

What do you think of Bourdain's list?  Are you 15 for 15?
Do you think the revival of Home Economics is an obesity solution?


Happy Cooking,

Rachel