easy as eggs
I began reading Don't Eat Alone a few years ago. Blog-friend Milton is a chef, and writes about food and life in a way that just makes the world seem a bigger place. In particular, he keeps a Lenten Journal each year, which is an interesting read given that Lent is often associated with giving up food.
Milton linked to me yesterday, and then added one of his anecdotes about how he learned his skills in the kitchen:
My first restaurant cooking job was in a restaurant that was open for all three meals. After my first breakfast shift, I asked the chef the best way to learn how to flip eggs in the pan with a flip of the wrist, rather than having to use a spatula. He went to the refrigerator and pulled out a flat of eggs (which is thirty of them) and said, “That flat costs me about three dollars. By the time you go through those eggs, you’ll be able to flip the eggs with ease. Pretty cheap lesson, if you ask me.”



