The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.
Sentiment: NEGATIVE
My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.
I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.
You can make real food in 20, 30 minutes, but we've convinced ourselves that it is a rocket science. It's a shame. It's the media and the food industry: they've fed our panic around time.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.
I realized how quickly you could eat up a lot of time and money if you weren't prepared.
I'm doing a two-hour show every day, so you can eat what you want.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.