Menu development day was yesterday. I enjoy teaching, and I enjoy creating. These are the two things I enjoy the most. What I have been doing lately is talking about the classics, explaining the how's and the why's. Sometimes we take for granted and assume that the cooks know it. I know that it's better to understand why something is done a certain way and how it was born, and how it was originally done. This demystifies all the stories of what they were taught and gets everyone on the same page. It gives them a point of reference to fall back on, which in turn gives them two feet on the ground when they take what they learned and try to make something similar inspired by what they just saw. It makes me happy when I know that someone learned something and is inspired, and actually does something good.
