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Chef Martin’s Tip 2
by
Contributed - Story:
23432
Nov 4, 2006 / 6:00 am
Nov 4, 2006 / 6:00 am
Planning is the difference between a good cook and a great cook.
Whether in a restaurant cooking for 200 customers or having 6 people over for dinner at my house, I use the simple technique of visualizing every step of the meal. It really makes me see the details of the meal all the way down to how long does it take to cook a single poached egg, for example. I have also found that it limits the possible screw-ups before they happen, allowing me to be extra-prepared for success!
Don’t get caught without a plan!
“No matter what happens in the kitchen, never apologize.”
(Julia Child, 1912-2004)
Whether in a restaurant cooking for 200 customers or having 6 people over for dinner at my house, I use the simple technique of visualizing every step of the meal. It really makes me see the details of the meal all the way down to how long does it take to cook a single poached egg, for example. I have also found that it limits the possible screw-ups before they happen, allowing me to be extra-prepared for success!
Don’t get caught without a plan!
“No matter what happens in the kitchen, never apologize.”
(Julia Child, 1912-2004)
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