When I first started cooking six years ago, I relied solely on recipes and taste buds. I am definitely not a chef, nor have I had any kind of formal training, but there’s something special about feeling ones way through a recipe, adjusting and adding according to what feels right, as opposed to what one was taught. I have deep respect and admiration for actual chefs, oh how I would love to pick their brains, but I am also in awe of people who make beautiful dishes based solely on their gut feeling. Regardless of formalities, food is to be enjoyed, savoured and celebrated, however that dish was created, and by whomever created it!
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