I think the process you describe of learning about yourself as a chef is actually really valuable for a home cook, too. Starting out so very clueless about cooking, I didn’t know how to make the right distinctions. I would just try anything, which was often disappointing (and expensive!) and which discouraged me from trying other stuff. After this past year of intensive home cooking, I am now so much better at looking at a cookbook or recipe and knowing, nope, this isn’t for me, this isn’t my palate or style, etc. Maybe for folks who grew up cooking this is pretty self-evident, but it’s been a welcome development for me!]]>
I like learning things about what goes on in the kitchen – and comes out on my plate, and why what looks simple (being a pastry chef) is really a work of art and effort.