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I'm curious to learn from those who've been to culinary school and/or worked in the restaurant business. I'm mostly interested in the food side of the business (not the running the restaurant side), "What's the best thing you've learned about preparing great food?" I'd love to learn a bit.
Never be afraid to try. If you screw something up, you can always try again. Can lemon go with chocolate? Try. I wonder if eggs would be improved by savory? Try. How much thyme is too much thyme in potato soup? Try.
Not everything is going to be a culinary masterpiece and some things will be down right inedible, but you don't know until you try.
Ronnie Dingman Chef Consultant The Farm La Center, KY
