The main thing I look for in a recipe is taste, which is different from caterers and restaurants, who first ask 'How does it look?'
Sentiment: POSITIVE
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
As a chef, if I can taste something, I can basically figure out what's in it.
The first time you make something, follow the recipe, then figure out how to tailor it to your own tastes.
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.
There's a battle between what the cook thinks is high art and what the customer just wants to eat.
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