Making Ravioli |
made some new discovery when he sees that I take a certain pride (and hours) creating, what should be, in his mind a simple meal, and asks how come I know so much about food. I then reply that I have always liked cooking, from the time I was little, and food has been my business for twenty years. I am not a chef, but I play one at home.
A large part of my experience being back in California now has been the role of Cook. I have adjusted to the reality that, given our circumstances, I can't go out and spend $100 for four courses for one meal. Also it helps that I have had some difficulty locating the Dean & Deluca here in San Bernardino. In any
case, I've been in the kitchen a lot... and I like it! (Please nobody tell Gary Porter what "on the fly" means or I might start cursing like a real pro.) While my technique, time management (far better), and overall finished product are often less than perfect, I find myself drawing from experiences ranging from Food Network shows to travels abroad to my years in many restaurants:
"Make sure to get all of your colors." - Grandma
"Oooh, that (crepe) is a nice pancake!" - Chef Andrea
"Is our food coming??" - countless guests
"Wow, I don't know how I ever managed without a garlic peeler!" - my uncle Sam
"Your burger was... okay." - Jose
Lima, Peru |
I should conclude for now that life is a process - like cooking - that requires preparation, knowledge,
Christmas Brunch - Coffee! |
Buon Appetito!
Japanese Salad |
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