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MikeMD
1100
Nov 17, 2017
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Do you have any tips for professional or home cooks on how to keep from getting in the weeds?
Side question: How do you take such great photographs?!
Nov 17, 2017
justinkhanna
38
Nov 18, 2017
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MikeMDHa! Great industry lingo ;) but it's all about starting small and training a muscle. The biggest mistake I see is the inability to walk away from a project that feels half finished. If you "prep" out a dish, and walk away, then you can "prep" out another dish, and then when it's time to eat, "pickup" everything in a logical order. For example:
If you want to have hot cheesy garlic bread, with spaghetti and red sauce, make the bread ready by spreading garlic butter on the bread, putting the cheese on it, and just setting it aside. Don't toast it right away. In the mean time, start boiling your water and heating up your sauce. Things all start coming together when you achieve maximum multi tasking, but that doesn't happen overnight! It's like a muscle you need to flex and train and slowly improve.
Also I've been taking photos since waaaay back in the day with film ;) it's always been a passion of mine. Thanks for the kind words!
Nov 18, 2017
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