Absolutely. There's an incredible amount of science behind all the food I cook. In both my chocolate kitchen and baking kitchen, much of it has to be understood clearly.
When I work the line, it's different and is almost entirely experience, instinct & intuition. On the line, I have a chef that's still able to constantly teach me new things. I love it! A couple of years ago, despite the fact that we were already applying it instinctively, chef taught me the science behind wok hay!🔥🔥Amazing stuff! Good luck doing that in a home kitchen!
Seth Meister⚡️ - The Unconquered🏴☠️
npub1k9…3fj4h
2023-02-27 04:32:36
in reply to nevent1q…xswz
Author Public Key
npub1k99pruqw5jjhrjl3d40065k4mn7tv3xgnvtlvng6clk5ah0u4pgqx3fj4hPublished at
2023-02-27 04:32:36Event JSON
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