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How quickly can I tell if a new cook is going to cut the mustard? Within a day, is the honest answer--and inside a week you can identify whether they're going to be with you for two years or five.
How quickly can I tell if a new cook is going to cut the mustard? Within a day, is the honest answer--and inside a week you can identify whether they're going to be with you for two years or five.
I have vaguely had Kitchen Nightmares (the super gross American one) going on in the background while I‘ve read the past two days. I totally forgot that Wednesday is our “carry in” night and the though of restaurant food makes me 🤢! 😬😬
So I‘m working on my remaining #BOTM choices (Ware, One to Watch, and Mina Lee), and maybe I‘ll just warm up something frozen. 🤷🏻♀️🥴
We need to get back our feeling for ingredients, for running a kitchen budget. We need to get closer to what we eat, to look at it more, to love it and pay it attention.
What makes a three-starred Michelin restaurant? Consistency. Every night must be to the same very high standard.
The abuse I‘d had from Dad had no point, but with Marco, the more tough he was on you, the more you felt yourself becoming better.
Then I saw the look in his eyes and I bolted. For the first time, I felt that he really might kill me. I saw something in his eyes that day – a kind of madness.
It‘s funny, really, that people think of me as so forceful and combative, because that‘s the precise opposite of how I was as a kid.
