Status Update


I’ve cooked for over a decade, yet the manner in which I’ve been cooking for the past few months has put a whole new perspective on what it means to cook. I couldn’t have said it any better than Harold McGee when he said,

“the great virtue of the cook’s time-tested, thought-less recipes is that they free us from the distraction of having to guess or experiment or analyze as we prepare a meal. On the other hand, the great virtue of thought and analysis is that they free us from the necessity of following recipes, and help us deal with the unexpected, including the inspiration to try something new.”

This is the goal: to satisfy the mind, not only the body. To allow my interest in food to lead me to new ideas and wonderful explorations. To pursue unlimited knowledge in limited time.

That’s all.

3 Responses to “Status Update”

  1. 1 smelly

    shouldn’t be too hard. also, marry a hot rich guy.

  2. 3 SknyChef

    One of my favorite authors to date. his book being the one of the first i bought in culinary school along with Escoffier and Michael Ruhlman’s “Charcuterie”

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