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Old 05-07-2008, 10:01 AM   #11
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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.
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.


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