I would say one of my signature skills is making soup. I have learnt, as much in life, as in the art of making soup, the best results occur when letting things meld together, in its own sweet time. The best of time is not meant to be under estimated, pressured or forced. It will get the job done, but when it's simmered, savored, respected and then enjoyed, that's where the magic is! You know when things are naturally ready. Most of cooking is a keen sense of intuition and a practice of patience.
Bridget Bueche
Chef, California
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