Preparando tu propuesta
Cooking is about creating something delicious for someone else...
I'm sure most people begin their professional biographies with a rather impressive list of places they have trained or worked. My 'training' began very simply when I was aged 10. My mother was a single parent and worked night shifts and was often too tired to cook. I took over the family responsibility of preparing delicious food and then began 'taking lessons' from a 65 year old lady who was a neighbour.
She taught me that a recipe is a flat piece of paper with absolutely no soul - I, as the creator of the dish must put the life, heart and soul into the preparation and the success of this is measured only by an empty plate and evidence of good after dinner conversation
like writing or painting, just as there are only so many words or colours there are only so many ingredients. It's how you combine them that matters.
I was fortunate to be offered a training place at Coginio Coginio where I specialised in farmhouse and rustic dishes
Clarissa Dickson Wright. The proof in the pudding that you don't need a Michelin star to be a great cook.
Is to bring harmony and peace to the ingredients and love and happiness to the clients.
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