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11 1/2 Recipe Rules

Photograph from mollycakes on Flickr Ever struggle with a recipe? We all have. Pastry chef Shuna Fish Lydon puts things in perspective with 11 1/2 rules on recipes: Rule #1: Recipes are guides.Rule #2: A recipe is not out to get you.Rule #11: A recipe in one state, in one city, on one continent, at one specific altitude, does not, I repeat: does not necessarily work on another that is totally different.Rule #11 1/2: Recipes change based on many a variable: class, climate, tradition, religion, animal husbandry practices, air quality, altitude, financial choices, wars, famines, economic downturns, thriftiness, shelf-life... A good reminder next time you're wrestling with a dough that won't rise or cookies that disappoint....

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3 Comments | Posted by Adam Kuban, November 12, 2008 at 11:30 AM
Tagged: advice, tips

Should You Go To Culinary School?

David Lebovitz worked at Chez Panisse for 12 years, so people considering professional careers in kitchens ask him all the time for advice, like whether or not they should go to culinary school. He says, "There are some very good culinary schools, but in general, I think it's worth getting some experience either in a restaurant kitchen or bakery before you decide to invest a lot of money in education. Perhaps the work is far more challenging than expected or the pay is going to be far (very far) lower than what you're making as, say, an anesthesiologist." He goes on to lay out the pros and cons of the life of a professional cook, schools to consider and other...

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1 Comment | Posted by Lia Bulaong, March 2, 2007 at 12:24 PM
Tagged: advice, careers, culinary school