hans sussers opinion

It’s a Chef’s Life ….

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I saw this post by Mark Dale on FB and wanted to share it with you all 🙂
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Chef Hans Susser

It’s a Chef’s Life ….
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What you can expect from making a living in a professional kitchen:
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1 You’ll almost always have open wounds on your hands and arms.

2 You’ll never meet new people because your social life deteriorates into non-existence.3 You’ll find it hard to start relationships because alone time will become a precious thing.

4 You’ll lose your social skills.

5 Your sense of humor will degrade into the politically incorrect and socially unacceptable

6 You’ll eventually start swearing like a sailor and you won’t even notice yourself doing it.

7 You’ll turn into an anorak/monomaniac and always turn all conversations back to food.

8 You’ll earn a pittance for years/decades.

9 You’ll either lose a vast amount of weight or gain a vast amount of weight.

10 You’ll never ever have a tan ever again.

11 You won’t become famous.

12 You’ll develop a habit, whether it be coffee, cigarettes, alcohol, gambling, cannabis, cocaine, or even red bull.

13 Your feet will get destroyed.

14 Your back will get destroyed.

15 Your hands will get destroyed.

16 You’ll live in a constant state of sleep deprivation, indefinitely.

17 You’ll have to ask your friends to plan everything around your schedule, which is incomplete opposition with their availability, because you never know your days off in advance and you probably won’t be able to change it.

18 You’ll become of a very highly strung nature

19 You’ll become more prone to temper flare ups

20 Your awareness of other people’s lack of efficiency and common sense will increase and your tolerance of it will decrease.

21 You’ll spend the largest part of your life cooped up in a small, undecorated room with poor ventilation, high temperatures, a lot of noise, humidity, no natural light and no windows, with a small group of people who will become your only social interactions.

22 You will work longer hours than you ever imagined possible or thought legal.

23 You will spend all your waking hours on your feet, never getting a chance to sit down even for 5 minutes.

24 Your shortest work days will be longer than most people’s longest, and your longer workdays, which make up about half of your working week, will be longer than the average person is awake in a day.

25 You will not cook gourmet dinners at home. You’ll be too tired, and too fed up of cooking.

26 You will probably start eating mostly fast food and cheap instant noodles.

27 You will be the subject of abuse, whether physical or emotional. Officially, it will be as a test of character. In reality, it will be as a form of entertainment.

28 You will end up spending so much time at work that your colleagues will know you better than your partner/family/friends do.

29 You will meet and form strong bonds with types of people whom you’d previously never even have imagined sharing conversations with.

30 You will be in a constant state of stress.

31 You will never be irreplaceable and will be expected to constantly give 110%.

32 You will always be exhausted.

33 You will not be allowed to call in sick for a hangover.

34 You will be expected to place your work before any other part of your life in your list of priorities.

35 You will never be congratulated on your work.

36 You will be expected to treat your superiors as absolute masters and never answer back, try to explain yourself, start a conversation, or show any other type of insubordination, even if you know that they are in the wrong or feel as if their behavior towards you is unacceptable.

37 It will become very difficult to watch friends cook.

38 Your mum will stop cooking for you because she feels embarrassed.

39 You will be expected to cook for family gatherings such as Christmas EVERY SINGLE YEAR. Luckily, at least one year out of two, you will be working on Christmas.

40 At least one year out of two, and maybe every year, you will work Christmas, New Year‘s Eve, Easter, Valentine’s day, Mother’s day, Father’s day, bank holidays, Halloween, your birthday, and pretty much every other day of celebration on the calendar.

41 You will have to work many years in menial positions before attaining any level of authority in the workplace.

42 The better the restaurant is, the longer the work hours become, the more pressure you end up under, the more unhealthy your lifestyle will become, the more likely you will be to develop a habit, the more competitive the people around you will become, the less sleep you’ll get, the less you’ll eat etc.

43 You will constantly make mistakes, and every time you do make a mistake, someone will notice it and make you understand that you are clearly a subhuman because only a subhuman could make such a mistake.

44 If you are a woman, you will constantly be the subject of misogynist remarks and jokes, sexual harassment, belittlement and remarks about your menstrual cycle.

45 None of your friends or family will understand what is involved in your work and you will never be able to make them understand.

46 You will spend vast amounts of money on equipment, books, eating in good restaurants etc, which will leave you with not much money for other things.

47 You will develop a creepy obsession with knives.

48 If you are a pastry chef, you will develop a creepy obsession with spoons.

49 You will get a rash in your arse crack from the mixture of heat, sweat and friction that will not heal well, sometimes get infected, will mostly always be slimy and itchy and will be there most of the time.

50 If you are the right type of person, you will thank your lucky star every single day for the rest of your life for making you take the best decision you ever did and become a chef. And you will fall in love with your job and never look back.

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So, would I choose this profession again ? YEP !
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Would You ???
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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Traditionally in Korea , one uses much larger squid and scores the surface in a criss cross pattern. I personally prefer the smaller squid I used here today, the texture is so much different and, dare I say, better. It is a simple stir fry preparation. Please make sure your pan is very hot and please don’t boil your squid. A few short seconds simmering in the sauce will suffice. I also suggest that you mix all the Ingredients for the sauce and check the taste before you add it to the pan so your squid get in and out of the pan as quickly as possible. >
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” Ojinguh Bokkeum ” Korean Style Stir Fried Squid>

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: ” Ojinguh Bokkeum ” Korean Style Stir Fried Squid

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Ingredient’s :

Squid, cleaned, cut to size, including tentacles
Chilis, medium hot, sliced
Scallions, cut into one inch length
Onion, cut into paysanne
Garlic, paste
Ginger, grated
Oyster sauce,
Soy sauce,
Sesame oil,
Chili flakes,
Peanut oil,
Sesame seeds,
Sriracha,
Ketchup, (for color and a touch of sweetness)
Kosher salt,
Cayenne pepper,

Method :

Season all vegetables and squid with salt and pepper. Saute onion , garlic and ginger until fragrant, add vegetables, saute for a few second, add squid, saute for a few seconds. Add sauce, bring to a simmer, remove from heat at once. Adjust seasoning if necessary. Serve with rice, sprinkle with toasted sesame seeds.

Bon Appetit ! Life is Good ! . . . .
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Too Much “Freshness” ???

Watch the VIDEO HERE
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When is too much too much ?
Do you think this is eaten in this way because of the ultimate freshness ?
Or for the novelty effect ? ( Probably)

You’ll be the judge 😦 🙂
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All over the world, same crap……..

I think she is pissed and I agree with her………………

Alan Simpson, the Senator from Wyoming, calls senior citizens the Greediest Generation as he compared Social Security to a milk cow with 310 million teats.

Here’s a response in a letter from PATTY MYERS in Montana … I think she is a little ticked off! She also tells it like it is!

“Hey Alan, let’s get a few things straight!!!!!1. As a career politician, you have been on the public dole (tit) for FIFTY YEARS.

2. I have been paying Social Security taxes for 48 YEARS (since I was 15 years old. I am now 63).

3. My Social Security payments, and those of millions of other Americans, were safely tucked away in an interest bearing account for decades until you political pukes decided to raid the account and give OUR money to a bunch of zero losers in return for votes, thus bankrupting the system and turning Social Security into a Ponzi scheme that would make Bernie Madoff proud.

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Recently, just like Lucy & Charlie Brown, you and “your ilk” pulled the proverbial football away from millions of American seniors nearing retirement and moved the goalposts for full retirement from age 65 to age, 67. NOW, you and your “shill commission” are proposing to move the goalposts YET AGAIN.5. I, and millions of other Americans, have been paying into Medicare from Day One, and now “you morons” propose to change the rules of the game. Why? Because “you idiots” mismanaged other parts of the economy to such an extent that you need to steal our money from Medicare to pay the bills.

6. I, and millions of other Americans, have been paying income taxes our entire lives, and now you propose to increase our taxes yet again. Why? Because you “incompetent bastards” spent our money so profligately that you just kept on spending even after you ran out of money. Now, you come to the American taxpayers and say you need more to pay off YOUR debt.

To add insult to injury, you label us greedy for calling “bullshit” to your incompetence. Well, Captain Bullshit, I have a few questions for YOU:

1. How much money have you earned from the American taxpayers during your pathetic 50-year political career?

2. At what age did you retire from your pathetic political career, and how much are you receiving in annual retirement benefits from the American taxpayers?

3. How much do you pay for YOUR government provided health insurance?

4. What cuts in YOUR retirement and healthcare benefits are you proposing in your disgusting deficit reduction proposal, or as usual, have you exempted yourself and your political cronies?
It is you, Captain Bullshit, and your political co-conspirators called Congress who are the “greedy” ones. It is you and your fellow nutcase thieves who have bankrupted America and stolen the American dream from millions of loyal, patriotic taxpayers.
And for what? Votes and your job and retirement security at our expense, you lunk-headed, leech.

That’s right, sir. You and yours have bankrupted America for the sole purpose of advancing your pathetic, political careers. You know it, we know it, and you know that we know it.

And you can take that to the bank, you miserable son of a bitch. NO, I did not stutter.

Perciatelli, Tomato & Poached Egg

“Waiter ! One order of Perciatelli, Tomato & Poached Egg please !
I wish I could order food like that in a restaurant around here !
Everybody seems to serve the same old stuff, (grilled fish with mango salsa anyone?), desperately trying to be “innovative”, “modern”, “on the edge”. But sadly, what I mostly find is mediocre food that has been invented and created a long time ago, then suffered a long and steady decline in quality and substance at the hand of badly trained cooks and so called chefs . We now find the most outrageously crappy food for even more outrageous prices in a vast majority of restaurants. I fully acknowledge that there are lots’s of great chefs out there but unfortunately, they are the minority in a sea of mediocracy or worse. How about some more top quality, simple, tasty, beautiful “REAL FOOD” . I would not mind paying top $ for a plate like this if it were fresh, good tasting, clean and nicely presented. Unfortunately, most “hip” folk’s think food like that has no place in a restaurant and it would be beneath their advanced eating habits to consume . (In public, anyway). While I appreciate as much as the next person food that is prepared and presented in an artful, unexpected, unconventional way, on a day to day basis I prefer great food which is practical and economically sound. After all, most of us have to cook the stuff before we can eat it. While there are plenty folk’s out there who apparently can run up a dinner bill of a few hundred or even a few thousand bucks a few night’s a week, most of us are not that privileged but nevertheless deserve to eat good (and, many times, much better) on a reasonable budget.

Perciatelli, Tomato & Poached Egg

Any thoughts on that friends ?
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Ingredients :

Perciatelli, cooked al dente, some cooking liquid reserved
Eggs, poached
Tomato, chopped
Garlic, paste
Olive oil,
Basil, stems removed
Kosher salt,
Black pepper, freshly ground
Parmigiano reggiano, grated

Method :

Saute garlic paste in olive oil until fragrant, add tomatoes and basil leaves and saute for three minutes. Remove basil, add salt and pepper and mix in blender until smooth. Poach eggs in lightly salted and vinegared water to your desired doneness. Toss perciatelli with olive oil, cheese and a bit of the cooking water until a thin film of sauce forms. To serve, drizzle tomato sauce over pasta, top with poached eggs. Sprinkle with cheese and garnish with fresh basil.

Bon Appetit ! Life is Good !
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To All My Readers

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Dear Friend’s
on LinkedIn, Facebook and other social networks.

I post in 50 different LinkedIn groups and a bunch of different social networks. The reason in the beginning was to expose my blog to fellow professionals and food lovers and gain an audience. To my dismay, I realize now that having spread out so much has helped the popularity of the blog tremendously, but has undermined one of the main goals of mine, which is to keep an ongoing conversation with food lovers about all things culinary. You see, most folks read and comment on ChefsOpinion on the linkedIn page or social network page where they receive it, which is of course a separate page for each separate group and network. So, while anywhere from none to a hundred people might comment or critique on a specific article or recipe, that comment or critique in turn will only be seen by members of this particular group or network. This of course drastically limits the scope of the conversation and exchange of ideas and opinion which would be so much more entertaining, educational and interesting if it would all happen on the same place of origin, ” www.ChefsOpinion.org ”
So, dear friends, since chefsopinion is a free and extremely secure blog (hosted by wordpress), I would like to ask all of you to please subscribe directly to Chefsopinion instead of receiving it through secondary sites. This not only makes it safer for you, it would also bring us closer together as a group of food lovers and cooking enthusiast’s and let us share all comments, ideas, critiques and criticism on the one place it was meant to be shared, “ChefsOpinion”

With best regards and many thank’s for your ongoing support,
Hans
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Below find a few of the hundreds of comments I received on the “Am I Obsolete ?” post.
The comments below are excerpts from the comments I received on the “American Culinary Federation Group” on “LinkedIn”

American Culinary Federation Discussion|Poll DiscussionsMembersPromotionsJobsSearchMore…

Am I Obsolete ? chefsopinion.org . . I love food.
I love food for the sake of food. Does that make me obsolete? Out of touch? Old fashioned? Removed? Aged? Antiquated? Archaic,? Bygone? A fossil? Moth-eaten? Out-of-date? Outm… 7 days ago Like CommentUnfollow Flag More Charles Huffman-Speech-Ai-Wed-Afternoon, Melinda Brown and 2 others like this 13 comments Giovanni

Giovanni Leopardi • Absolutely NOT…sometime i feel the same way, but then when I look in to the operations I am at the Helm of…I realize the importance of seasoned professionals in the field..you never will find a EXPERT…SEASONED YOUNG CHEF…sure we are able to find interesting and dedicated personnel but they always will need guidance support and direction to the way forward…it is the circle of life…

Larry Dann, C.F.B.E. • Good morning Hans, I could have not said it more eloquently. And absolutely NOT are you obsolete etc. I am 51 and with the exception of one cook and one dishwasher that I have working for me am the oldest person in my kitchens. I have four properties that I am responsible for and have several cooks, sous chefs, and chefs that are all younger than me. Like you I read incessantly and am always looking for great new ideas and trends but Food is Food, and Crap is Crap. When this whole Molecular Gastronomic revolution began I felt that it was a fad (and still feel that way). Although there are certainly a few pretty cool ideas that have come from it I feel a lot of it is just a waste of valuable time and effort. Mini plates are fine too but I don’t get the fascination with them. Thomas Kellar has surely done well with them. But then there is that congress of chefs who are very talented fine culinary artists who perhaps wouldn’t know what to do with a brisket of beef, a head of cabbage, and potatoes. I love all of my guys and gals. I treat them with respect and try to teach everyone at least one or two things every week. It is always great to see that light bulb go off when they realize they are learning something new and have that “Ah Hah” moment. Although you and I may have already been doing it for 30 years. In this field experience can not be underestimated or taken for granted. I also think that an very important thing is to surround yourself with young people and really watch what they are doing and what is important to them. Not only at work but in their private life. A genuine interest is so important. I also try to keep in shape so I can keep up with them…..lol. Okay, I’m out of breath here…LOL Have a great day!

Laura Anderson • As a young professional just starting off in the culinary world I don’t believe any seasoned, professional chef could be considered obsolete. If a chef must rely on molecular science to make food then they are not, in my mind, a chef. As you said on occasion sure I like to go outside the box and try something that looks fancier than it taste but for the most part I enjoy good home cooking. Real food for people with a real appetite for something delicious!! Any chef who doesn’t think they can and have learned from the generations before us are pretentious, it all comes down to learning the basics. I believe you learn from everyone you work with, even if you are learning how not to do things you have still taken away from that experience. I want to absorb every bit of knowledge I can from the “seasoned professionals” and then take that information and make it my own. I want to make food that will take people on journeys and the only way for a young professional to become a chef is to learn from those who have gone before us. Therefore you are never obsolete, your ability to pass on knowledge should always be held in high regards!

Beautifully said Laura 🙂 Wise and smart and surely on the right path. Cheers ! Life is Good !

James Filaroski • I love food as well. The world is moving to robotic food and service and theres a lost art of doing things well, with passion. My deal with the new world of culinary profesional is they dont want to put the time we did into learning the right way. There needs to be more decipline when it comes to the younger generation. You cannot teach passion that has to be in ones sole. We are not fossils, well made quality food will always compete in the market place. I know one one to re-create fads suck as gastronomic, big plates small plates etc. Like theme restaurants they have a 3-5 year shelf life until the next one comes along. Great fresh quality food with value will always come out on top. Keep the dream alive my friends.

Kim Bisk • I also love Food… And Good Food is Good Food… No matter what the concept is… Small Plate, Traditional, Gourmet, Family Style, etc. etc… When you find the right combination of Flavors… It is Good!!! There is nothing Obsolete when the flavors are there!!!

Gerard Campione • We have finally found the true cuisine…and it is in honor of your style of dedication to good food. It is a cuisine of natural ingredients from locally sourced producers. Local farmers, ranchers, artisans using raw ingredients without preservatives, artificial colors and flavorings. To eliminate processed foods with more chemicals than essence. Your many years of using fresh, nutrient rich vegetables and animals with the knowledge of using all the parts without waste. What a unique quality in cooks that only recently has become fashionable…again. Your gifts of knowlege are much appreciated now that we finally know what you were talking about. Never stop teaching. We will eventually learn from your true cuisine.
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Arrogance & Narcissism Of The Highest Order ?

.Michel Bras’ gargouillou, which René Redzepi has called one of the most copied

Michel Bras’ gargouillou, which René Redzepi has called one of the most copied dishes of all time [Photo: Entre Les Bras/Facebook]

Dear Friend’s
If you think the picture above shows a pretty presentation and is worth to pay a few bucks for in a nice restaurant, so that you have something to nibble on until the real food arrives, then we speak the same language.
If, on the other hand, you think this represents culinary art, innovation, and groundbreaking plating technique, we might not be from the same planet.

Here is what has started to tick me off lately:
A spectacle is being made by a bunch of chef’s about copy protecting recipes, cooking techniques, plating details, and styles. One recent headline on “Eater” read:

” Inspiration and Attribution in Cooking:
How and When Should Chefs Credit Their Sources? ”

What a tremendous load of bullcrap !
It is one thing to credit your sources for a “unique” recipe, technique, idea and/or influence out of respect and good manners.
It is a whole other story to, as some donkey’s now do, “demand” credit for something that has been around for years, decades or even centuries.
Lot’s of chef’s nowadays call themselves innovators, visionaries, inventors, when all they do is change, grow, and, hopefully, refine established ideas, techniques, method’s and ingredient’s.

– Fried Hollandaise ? Hollandaise has been around for a long time, folks. Frying , too !
– Foraging for food ? Come on guys, even my great great great great great… grandfather was foraging for food.
– Food trucks ? Been around for decades in Europe, (See also food carts in other parts of the world)
– Elaborate presentations? Medieval cuisines started that trend.
– Use of the whole animal? Come on, really?
– Sprinkle a few leaves, herbs and edible flours on a plate “painted” with a sauce or coulis? Ask your twelve-year-old to give you a hand.

While there are without a doubt a few (very few) chefs’s out there who are true innovators, artist’s and culinary visionaries, the majority of dishes, techniques, presentation, ingredients, and combinations, have been around forever. Some have come and gone, some have looked and tasted a bit different, some have not been as popular and many have come from other parts of the world and simple been introduced to an unknowing group of people who did not travel or frequent ethnic restaurants (or food trucks) and were therefore never introduced to stuff which was already well established elsewhere.

Now, just imagine to take this nonsense a step further and contemplate the following:

Every time you write a menu, you give credit to the creator of the tomato soup, baked potato, grilled steak, poached fish, lemon wedge, compound butter, turning spaghetti with a fork, sprinkling cheese on top of pasta, a ham & cheese sandwich, blanching and shocking in ice water, decorating your pudding with whipped cream (EXTRA credit if you add vanilla, extra-extra credit if you add sugar, extra extra extra credit if you call it Chantilly) Where would it start? I certainly could never end and be nothing but a pointless exercise. Professional chefs are well aware of the names of the creators of certain dishes, techniques, even garnishes (Melba, Célestine, Grand-Mère, Café de Paris), but in my humble opinion the names of these creators and innovators are still alive today because what the have created was worthwhile to cherish, admire, look at and most of all, eat, eat and eat again !

Ahhh, a little venting does one good 🙂
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Bon Appetit ! Life is Good !
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Am I Obsolete ?

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I love food.

I love food for the sake of food.
Does that make me obsolete? Out of touch? Old fashioned?
Removed? Aged? Antiquated? Archaic,? Bygone? A fossil?
Moth-eaten? Out-of-date? Outmoded? Primeval? A relic?
Or just plain stupid ?

Why do I ask this question ?
Well, most of my post’s are getting very positive, kind,
approving comments, which makes me happy , appreciated and
assured that traditional, simple, real food still has a stronghold
in the culinary universe. Most of my followers are food professionals
of a certain age, the “riper” age usually, and a wide variety of
older, younger, middle aged, more or less experienced home
cooks, culinary students and food enthusiasts of all sort’s.
Great ! Who would complain? I certainly don’t !
But I really wonder why I don’t attract more so called FOODIES.
Isn’t the whole point of calling oneself a foodie the point to indicate
a strong love of all types of food, in any way, shape and form ?
Yet it seems to me that some (most?) foodies are more interested in
creations that look like architectural creations, less like FOOD that is
nourishing, tastes great and is beautiful to look at. When I look at the
Internet lately and see some of the dishes out there, I ask myself if
there really is a huge part of the population which think’s that a 30 course
tasting menu made of lot’s of unidentifiable stuff that takes 4 hours
or more to consume and cost as much as a used car is the new way to eat daily ?

While I am the first person to enjoy some of these foods and I can
appreciate the time, craft, effort and artistry that has gone into that kind of food,
by extremely passionate, highly professional chef geniuses who are truly amazing and
are bestowed with rare culinary gifts, insight and energy, I will never assume
that this is the way people will eat regularly in the future, breakfast, lunch and
dinner. I rather think meals like that should be appreciated
for what they are supposed to represent : Special rare, highly anticipated occasions
which are extraordinary for their cost, beauty, and rarity.

Besides, a lot of these so called modern interpretations of food
are nothing but weird, ridiculous crap, produced by people who call themselves
chefs and innovators who don’t have the slightest idea about good FOOD,
I am highly amazed of the large amount of guest’s in some of these “temples of modern cuisine”
who are gullible enough to fall for some of the idiotic concoctions presented as innovations.

Again, I want to highly stress that I am a strong believer and admirer of innovation, artistry,
extraordinary new way’s to prepare and present old and proven dishes and explore
new way’s to prepare and improve long forgotten and under-appreciated ingredients
and find new food items and combinations nobody thought of before or which were
just ahead of their time .
But, Food is food. Crap is crap. Period.

So, I beseech all food lovers out there, old and young, experienced or not,
professional or not, to please don’t let the cuisine of our culinary tradition disappear.

Let’s continue to cook and eat them with the respect, love and passion they deserve.
Please continue to explore new stuff, experiment, develop, evolve and improve our
beloved culinary heritage.

I look at myself in the mirror and see an old man, but I
don’t think that should be a reason to dispose of me.

Same with our food. Old can mean ripe, proven, always reliable, satisfying,
reassuring and a great addition to new and exciting way’s and thing’s.

In conclusion, I believe there is a time for everything:

A ) A time for expensive, highly elevated food, presented in the most outrageously beautiful amazing fashion 🙂
B) A time for excellent, beautiful, nourishing, economic, simple food, presented nice, clean and appetizing 🙂

C) There should NEVER be a time for pretentious crap 😦

Bon Appetit !
Good Is Good. Crap Is Crap !
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Love Everyone !

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Watching THIS VIDEO should make your day .
Happy sunday 🙂
Life is Good !
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Image Source: Gabriel Angel and Atumn Sunshine

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10 Quick Ways To Become A Better Cook (By Adam Roberts)

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Seldom do I agree with any of those self help writers,
especially when it comes to our profession.
Yet, whenI read these 10 tips at the HUFFPOST,
I couldn’t agree more with the author –

Adam Roberts

Writer, The Amateur Gourmet

10 Quick Ways To Become A Better Cook

Excerpts from the HUFFPOST :

Cook Often. The best chefs are the best chefs because they spend most of their time cooking. Looking at all of the chefs who I met and cooked with while writing this book, almost every single one either went to culinary school or grew up in a family of cooks. That makes sense because in both cases they had to make the same dishes over and over again until they had those dishes mastered. That repetition reinforces basic techniques — sharpening your knife, seasoning properly, getting your pans hot — techniques that resonate throughout a lifetime of cooking. So if you say “I’m a bad cook,” chances are it’s because you don’t cook often enough. Make yourself cook at least three times a week and watch your skills improve immeasurably.
Make What You Like. Too often people who don’t cook finally set out to make dinner and choose the healthiest, most punishing recipe imaginable because they’re on a diet orsqueamish about making something with fat (how else are boneless, skinless chicken breasts so popular?) This is totally the wrong way to go about it. When you cook, especially if you’re a beginner, you should make things that are over the top delicious. Extra cheesy lasagna. Balsamic-glazed spareribs (one of the recipes in my book). Dark, decadent chocolate cake. When you make food that pleases you, chances are it will please others and the ensuing praise will make you want to cook again. And next time you cook, you can scale back a little on the fat without making the food punishing. The key, though, is making something that you yourself want to eat. All of the chefs I cooked with made food that they themselves loved. That’s not a coincidence.
Tap Into Your Roots…….. read more HERE

Friend’s, any comment’s ?
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