Since working in a proper kitchen,I have become like all other chefs i know, and rarely cook at home. There is not enough time off to gather ingredients, use ingredients effeciently, and literally have time to cook things.
On double shift days I rarely eat, and there's usually at least 3 of those a week.
"That's catering."
I look back through my blog and see so many things I've made, so much energy and enthusiasm. That energy is moving out of home cooking and into professional kitchens. Its a big shift. And I miss the variety, creativity and freedom of home cooking. It is such a joy to create.
