I remember seeing one of the TV greats, Rachel Ray, comment on needing eight arms when you’re a cook to multitask and make use of each movement so you can be as efficient and fast as possible. Immediately when you set foot in a professional kitchen it is a race against time. Someone once said “every second counts” and it is true indeed. I would always try to maximize the easy moments to give myself one or two extra minutes to slow down on the things that required more focus and clarity. This, however, has been learned over time. After years of watching food television on PBS and the Food Network, nothing prepared me for a professional kitchen more than a professional kitchen. It takes time, dedication, repetition and rigor to see it through to the other side. To get to the place where the multi-tasking aligns with the knowledge of food and technique.
This Month we chat with Meredith Erickson of the beloved cookbooks Joe Beef and Alpine Cooking about her incredible Doladira Aperativo and some very valuable lessons she has learned along the way. Plus part 2 of my Parisian Family meal saga.