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Old 05-07-2008, 11:01 AM   #11
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Quote:
Originally Posted by Katie E View Post
Oh, Mikey-Poo.....

In the words of my grandfather, "Take it easy. Make it nice."

I understand you have gotten used to the rush and hurry of a commercial kitchen.

Now, it's time to "walk through the park" and enjoy the view.

Don't hurry. Just take your time and prepare a wonderful meal for your family. Savor the preparation and eating of it like a fine wine. Life's too short to hurry.
Quote:
Originally Posted by Robo410 View Post
even if you can cook it quickly, setting your mise en place takes time. The two are not really comparable.
Both are sage advise. I "sling" computers and other stuff all day, all week. Weekday meals are as good as I can make them, but, time is certainly a factor. Weekend meals are another matter alltogether. I thouroughly enjoy the time it takes. It is "my time" I do not have folks wanting other things from me while I am cooking. If I do a good job when it is served, "I tell everyone that I am the cooking department, I do not serve.", and everyone sits down for that first bite and someone says - "Great Food". It makes my day.

I ride the train with three chefs, one of which I have gotten to discuss professional cooking with. He tells me that everyone viewes it as big time food netowrk, unfortunately, running a prefessional kitchen brings in the picture of profit and loss and employees, which makes it a very different animal.

Yup! Life is a journey, enjoy the ride.

AC
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