I knew to expect a challenge: test kitchen work requires patience, good humor, and optimism. I anticipated setbacks, like the dozen attempts to get a favorite recipe just right. And I understood what it meant to get “food fried,” where only cold cereal is tempting at the day’s end.
But I didn’t know that directing a test kitchen–the shopping, planning, and information flow–is also all-consuming, and that it would allow little time or mental reserve to do other work, including nurture this blog. Even as I write now, my mind is reworking a recipe for garlic scapes.
It’s too bad; there many interesting, delicious, amazing things happening in this studio every day, and I’ve wanted to tell you about it. Click here to read more »