I've always done 20 things at once. It's my way of staying alive, not to keep one dish cooking, but several dishes going. And I'm pretty organized.
Sentiment: POSITIVE
As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.
Honestly, if I can plan out a few meals ahead of time, I feel much more organized.
I kind of think too much, I try do too many things at once.
I always try to do more than one or two takes if we have the time.
I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.
I can put together a pretty decent meal from whatever happens to be in the refrigerator and the pantry. I like the challenge of this sort of improvisation, the rigor of limitation and sometimes having to take a risk.
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
I'm very organized - and the best thing - when you love your work, you don't mind putting in 15 hour days. It's joyful.
I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it's the only thing I can do!
I'm usually working on eight or 10 things at once.