I learned to not be afraid in the kitchen. I can whip out any mother sauce now with the best of them!
Once I learned the basic techniques, then came the creativity and imagination to improvise and add onto the recipe. That’s where the love comes in.
After culinary school I headed to Boston to work with America’s Test Kitchen. Here is where I learned the painstaking process of working with horrible recipes.
But it all made sense. How do you improve on something and make it the best it can be without knowing what is wrong with other recipes out there.
So to this day when we create recipes I still follow the America’s Test Kitchen way of doing things.
After all these years I’m getting pretty good at just looking at a recipe and knowing something is going to go wrong with it.
Or a huge pet peeve is when an ingredient is listed, but it is nowhere to be found in the directions! Ugh, yes that happens, and it happens a lot!