Culinary Training or Self Taught?
I am a self-taught cook, despite that I grew up in a thriving catering business. I was never the easy daughter-student to my mom’s expertise because I always wanted to experiment on recipes. Culinary schools my mom attended were always a big deal, as the recipes she learned from the chef school are key to the success of the business.
Now that I’m a mom, however, I wish I did. I’ve been reading up on nutrients and diabetes (here I go again revealing my debilitating fear of this disease, for good reason), and found that recipes from a culinary school give more info about the overall amount of nutrients gleaned from the dish.
Maybe it isn’t too late huh?
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