stuffed rabbit and broccoli-anchovy sauce
These last few weeks? months? have been busy. This is always a good thing in the life of a free lance artist (or two). We've had some great workshops this month with home cooks and professional chefs. It's always interesting to go between the two. Non-professional cooks want to enjoy the process, learn new things and taste great food. Chefs want to maximize their precious time off and see and do as much as possible. Either way we have fun and are inspired by the people we are working with. Two to thee day workshops work the best because the first day we get to know each other and work on things that our people know they want to do and the following days we explore things they didn't realize that they wanted to learn more about. It's about building relationships in order to explore more in the kitchen. Once we know what you like we can extrapolate ideas in the appropriate directions. It's that breakthrough that we're going for, that light of passion in people's eyes that says we've tapped into their psyche and we're exploring food in exactly the directions they want to go. That's what makes it all worthwhile.
chicken oyster and cucumber pearls
Years Past
May 8, 2007
