cooking craze

One thing I learned tonight: the key to peparing a good multi-course meal is to have everything at the right place at the right time.

I went to a cooking school with 30 other colleagues from work at Emiles where chef Emile Mooser taught us how to prepare a delicious dinner (which took 4 hours to make!).


Chef Emile Mooser demonstrating how to despoon an orange

Cooking is all about organization and making sure that you have each dish prepared at the right time. It's all about making sure that the sauce is hot and fresh right as the gnocchi comes out of the boiling water, and that the shrimp are pealed and ready to for baking as the risotto cakes begin to cool.

Being the master chef is like conducting a orchestra: every muscian has to be in sync and play at the right time or else you get a disaster.