How to stand with a straight back to avoid shoulder cramps from leaning over a cutting board and from using kitchen tools all day.
How to poach just the delicate egg yolk.
To wear gloves when cutting artichokes or else your fingertips will turn brown and stink.
That I hate the responsibility of peeling artichokes because of the one time Poppi came over "choking."
The high standards Cava has set the bar for me.
Topinambur means jerusalem artichoke.
How to make and roll grissini.
Chefs must wash their own knives.
That whipping zabbione will make you want to saw off your arm.
When frying chicken, the batter calls for 3 eggs per 1 chicken.
I make delicious fried chicken.
How to not flinch when boiling water or oil is splashed onto me.
How to properly chop parsley. let the knife gliiiiiiiide.
Microwaves seem sorta like cheating.
Paper chef hats give you awfully flat hat-hair.
How to pretend to not to understand Italian (and how to really not understand Italian).
Not all restaurants have expediters.
Malvasia is a great meat marinade.
A menu should state when tartare is hand-cut. no really.
Manciata means handful (as in a measurement) (my hands are smaller than Martin's)
How to cook under pressure (not sous-vide, but when given a time limit to finish a task. my confidence, competence, and comprehension are not quite up to par)
Don't forget the ice bath.
Grilling is sweaty.
Work is better when it feels like family.
How to poach just the delicate egg yolk.
To wear gloves when cutting artichokes or else your fingertips will turn brown and stink.
That I hate the responsibility of peeling artichokes because of the one time Poppi came over "choking."
The high standards Cava has set the bar for me.
Topinambur means jerusalem artichoke.
How to make and roll grissini.
Chefs must wash their own knives.
That whipping zabbione will make you want to saw off your arm.
When frying chicken, the batter calls for 3 eggs per 1 chicken.
I make delicious fried chicken.
How to not flinch when boiling water or oil is splashed onto me.
How to properly chop parsley. let the knife gliiiiiiiide.
Microwaves seem sorta like cheating.
Paper chef hats give you awfully flat hat-hair.
How to pretend to not to understand Italian (and how to really not understand Italian).
Not all restaurants have expediters.
Malvasia is a great meat marinade.
A menu should state when tartare is hand-cut. no really.
Manciata means handful (as in a measurement) (my hands are smaller than Martin's)
How to cook under pressure (not sous-vide, but when given a time limit to finish a task. my confidence, competence, and comprehension are not quite up to par)
Don't forget the ice bath.
Grilling is sweaty.
Work is better when it feels like family.
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