Comments on: Big task, bigger lesson http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/ Focused on food. Wed, 10 Mar 2010 22:50:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: naked desserts http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/comment-page-1/#comment-938 naked desserts Wed, 04 Apr 2007 04:51:10 +0000 http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/#comment-938 I loved your post. I have found that it is often the unglamorous and laborious tasks in the kitchen is what helps us hone our skills and become efficient. I loved your post.

I have found that it is often the unglamorous and laborious tasks in the kitchen is what helps us hone our skills and become efficient.

]]> By: bill http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/comment-page-1/#comment-937 bill Tue, 03 Apr 2007 05:38:45 +0000 http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/#comment-937 well dana...you are right in many ways. Is it a glam job...no. Is it monotinous...yes. Is it an essential skill one needs to develop in order to be able to manage oneself and others in our pursuit of becoming a chef, and more importantly in this day and age~ one who knows how to make money at it in order to continue to play with the best of ingredients, staff and tools...Absolutely. It is jobs like this that test our skills and abilities. It shows us who we are and what can do. It also allows for a great challenge as you indicated, to strive to do better, go faster, complete more and in less time, and all the while, getting better and better than wee had in the past. Keep working at it. It won't kill you, I hope :) cuisinier well dana…you are right in many ways. Is it a glam job…no. Is it monotinous…yes. Is it an essential skill one needs to develop in order to be able to manage oneself and others in our pursuit of becoming a chef, and more importantly in this day and age~ one who knows how to make money at it in order to continue to play with the best of ingredients, staff and tools…Absolutely. It is jobs like this that test our skills and abilities. It shows us who we are and what can do. It also allows for a great challenge as you indicated, to strive to do better, go faster, complete more and in less time, and all the while, getting better and better than wee had in the past. Keep working at it. It won’t kill you, I hope :) cuisinier

]]> By: elarael http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/comment-page-1/#comment-933 elarael Mon, 02 Apr 2007 23:24:48 +0000 http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/#comment-933 Um...I actually enjoy posts about the actual daily activities behind the scenes in the kitchen. It is interesting to me that it takes 3 hours for someone to cut radishes for the potato salad into eights...I don't know why, I suppose because it serves to further build the appreciation I have for the food I eat that is prepared by someone who cares enough to do that. Standards in America are so subjected to shortcuts, both to serve some notion of cost effectiveness and because I'm guessing that many are so accustomed to factory food that they've ceased expecting their food to be prepared with the care and love that comes from a commercial source. Thank you for sharing your story on the work and attention to detail and yes, the love, that goes into a mainstay like potato salad. I appreciate it anyway, so much, when I discover a detail beyond flavor that indicates that someone who actually cares has made what I am eating. Especially for something seemingly simple, like pototo salad. Um…I actually enjoy posts about the actual daily activities behind the scenes in the kitchen. It is interesting to me that it takes 3 hours for someone to cut radishes for the potato salad into eights…I don’t know why, I suppose because it serves to further build the appreciation I have for the food I eat that is prepared by someone who cares enough to do that. Standards in America are so subjected to shortcuts, both to serve some notion of cost effectiveness and because I’m guessing that many are so accustomed to factory food that they’ve ceased expecting their food to be prepared with the care and love that comes from a commercial source.

Thank you for sharing your story on the work and attention to detail and yes, the love, that goes into a mainstay like potato salad. I appreciate it anyway, so much, when I discover a detail beyond flavor that indicates that someone who actually cares has made what I am eating. Especially for something seemingly simple, like pototo salad.

]]> By: Michael http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/comment-page-1/#comment-928 Michael Mon, 02 Apr 2007 15:21:56 +0000 http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/#comment-928 Your story reminds me of my personal love/hate relationship with shucking english peas and fava beasn. When things are organized and on track i love to dig in and spend some time on the peas, just mow threw them, not really having to think about the shucking, but thinking about 'things' On the other hand when i'm next to the dishwasher showing him how much faster i am than him on saturday night at 6 pm, hoping this inspires some speed on his part. Well, i don't like peas so much at that point. Your story reminds me of my personal love/hate relationship with shucking english peas and fava beasn. When things are organized and on track i love to dig in and spend some time on the peas, just mow threw them, not really having to think about the shucking, but thinking about ‘things’ On the other hand when i’m next to the dishwasher showing him how much faster i am than him on saturday night at 6 pm, hoping this inspires some speed on his part. Well, i don’t like peas so much at that point.

]]> By: Rocky http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/comment-page-1/#comment-913 Rocky Sun, 01 Apr 2007 19:54:30 +0000 http://www.tastingmenu.com/2007/04/01/big-task-bigger-lesson/#comment-913 I've come to breathe organization in a kitchen, it helps so much it's ridiculous. I’ve come to breathe organization in a kitchen, it helps so much it’s ridiculous.

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