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Old 01-17-2012, 07:40 PM   #41
Executive Chef
 
Join Date: Jan 2011
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I've always been interested in cooking. During my career I enjoyed it because it was the opposite of what I was forced to deal with all day at work. Think of it as a rebellion. I enjoy cooking because so much of the time precision doesn't matter, because cooking can work quite nicely without needing explanations or reasons.

I particularly enjoy cooking without any fixed list of ingredients and not using any measure other than what looks good or what seems right. And of course I don't bake that way! But everything else, most things can be measured by handfuls or pinches or just using whatever amount seems to be appropriate.
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