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La Cuisiniér Diabétique says Hi There!
Considering everything when it comes to cooking, I would consider myself more than just a beginner... but still trying to become a good intermediate Cuisiniér.
Some years ago when I was a senior in high school and was lucky enough to only have a half day of school until noon, I picked up a part time job 6 to 8 hours a day when needed (depending on the day and shift) at a 100 room plus motor inn directly off one of the exits of a major interstate toll road. Included as part of the motor inn was a in-house restaurant... and kitchen which could also serve banquets/parties for up to 250.
I was originally hired as Chief pots, pans, bottle washer and garbage taker-outer. (After all, seeing I was the one doing it, I guess that made me in charge of myself.)
A situation came up one banquet/party night when the kitchen's salad/sandwich person wasn't able to work... so I was quickly taught the basics of what needed to be done and put into action. It wasn't long after that I became the inn's part/full time (or is it full/part time) salad/sandwich person. On those off times (when things weren't busy), I would hang around the Chef asking questions about food prep and cooking. Not only did he show and tell, but sometimes I was allowed to put into action what I had learned... (while he observed and looked over my shoulder).
My introduction into Préparation Alimentaire et Cuisson was short lived for only my senior school year, as I shortly joined the service after graduating... and thereafter got married and moved away.
Many years later (and just recently), I've found myself in a very unique (retired) situation where I've taken over my wife's kitchen duties... which has given me the opportunity to renew my Amour Pour la Cuisson.
I still have a lot to learn... and have decided to take a few short course local cooking lessons to help me better myself.
Anyone can boil water... and consider themselves a cook,
but it's flamboyancé that seperates the cook from a Chef.
La Cuisiniér Diabétique