“Cooking isn’t rocket science, Jack! If it tastes good, serve it. If it doesn’t, fix it. If you can’t fix it, start over.” Those wise words were spoken by Chef Jeffery Buben at Vidalia restaurant in Washington, DC. It was the first real kitchen I ever worked in.
All of us who create recipes for publication know that the job doesn’t end when we pull something out of the oven that is just too delicious for words.
Writing about something you do three or more times a day should be easy. It’s not. Since food is so much a part of the essential and the everyday, our engagement with it can be complex, compelling and — hopefully — enjoyable.
“Cooking isn’t rocket science, Jack! If it tastes good, serve it. If it doesn’t, fix it. If you can’t fix it, start over.” Those wise words were spoken by Chef Jeffery Buben at Vidalia restaurant in Washington, DC. It was the first real kitchen I ever worked in.
All of us who create recipes for publication know that the job doesn’t end when we pull something out of the oven that is just too delicious for words.
Writing about something you do three or more times a day should be easy. It’s not. Since food is so much a part of the essential and the everyday, our engagement with it can be complex, compelling and — hopefully — enjoyable.