Thursday, March 20, 2008
I never heard of All-Clad, Jacques Pepin, or even fois gras before my husband became a chef. Hand in hand we've walked, no wait: trudged through the culinary swampland adding wrinkles to our brain with each step. Now I can't buy vegetables unless they're in season, I use non-salted butter, and have picked up quite a bit of French. (quite a bit meaning about 50 words-but still, those are 50 words I didn't know before)
I'm so grateful to be able to prance around the culinary world just barely getting my toes wet. My life now forever changed by my chef acting as a link between the world of food and me. While reading Anthony Bourdain's Kitchen Confidential in culinary school he would practically recite all the "secrets of the underbelly" to me over the phone. Erik forbid me to buy a synthetic cutting board. I cut on my Boos Block with a Japanese knife, though I'm only perforating holes in a TV dinner.
Do you feel as if you practice new cooking techniques thanks to your chef? Has his presence influenced your food purchasing habits? (other than to subdue his rumbing belly)