From Zero to Chef: How To Get Started in Your Kitchen
We’re embarking on a journey to become more effective in the kitchen. Come tag along.
I struggled with how to approach this idea of sharing “kitchen effectiveness” for a while. What would make this style & strategy different? Why am I personally qualified to even talk about this? Where is the value to our readers in today’s age of “internet noise”? I am not a professional chef. I did not study at Le Cordon Bleu. Do I eat every day? Yes.
“Throw out your conceited opinions, for it is impossible for a person to begin to learn what he thinks he already knows.” – Epictetus, Discourses, Book II
I will not pretend to know it all. The truth is, I’m along for the ride. I am just as interested in learning about this as you are. This is my role. To share my experiences, analysis, and learning. I come from an analytical background, but to my core, I have an expressive style. What I will attempt to do is to communicate with a balance of research, science, and experimentation — while still keeping things interesting for the loud hand-talkers out there.
“You gotta start somewhere”
And the important part is starting – it doesn’t matter where your baseline is. If you are reading this, you’ve already graduated from the first step: tapping into that intrinsic or extrinsic motivation in order to better your approach. It’s time to learn, practice, and eventually develop your own set of principles. It will take a combination of absolute thirst for improvement along with a commitment to structure & process. It isn’t built in a day.
Knowing Where You Stand
Does knowing where you stand matter? We think yes – but, only for the right reasons. The purpose is not to compare – it is to monitor your internal progress. Your opinion is the closest relative of motivation. The trust that your time is being spent wisely is critically important if you are to stay the course and attain your desired prowess or achievement. Tangible, measurable improvements are your bricks; mortar is your hunger and persistence.
That’s enough philosophy for today. And besides, it’s lunchtime.