In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with some of the country’s best chefs. This will include big things like learning to work efficiently, and small things like how to cook bacon perfectly. All of them will be applicable to your home kitchen, making you a faster, better, and more confident cook.
It’s a fact of life that when you write a food blog, and/or have gone to culinary school, and/or have won a cooking contest, and/or generally cook in some capacity for a living, people think you are a huge food snob. They’re usually afraid to take you to their favorite restaurants, because they think you might turn up your nose if it doesn’t meet your lofty standards.
The fact is, I don’t have lofty standards at all. I’ll eat just about anything. If I order a burger and it’s a little overcooked, I’m not going to send it back. I’m going to eat the burger. If a salad doesn’t quite live up to my expectations, oh well. If I’m still hungry, I can make a snack at home later. I consider myself to be a good dining companion and quite easygoing.