Duck on a string

January 6, 2018

Cooks who have worked in commercial kitchens tend to suffer from tunnel vision after a while…they all invariably fall into this pattern of behaviour where they all without exception expect certain things to be done in ONLY a certain way…if for any reason that criteria is not met…then automatically the mind dismisses it as incredulous…implausible and even down right sacrilegious.

But when we ask ourselves the elemental question. What is cooking all about? It essentially boils down to only a few basic things…fire…marinade…and very little else it seems.

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