Professional chefs have it easy. Someone comes to their restaurant. If they love the food, they come back. If they don’t, they don’t. It’s rare that someone will eat in a restaurant weekly, let alone every night.
For us home chefs, our patrons dine with us 12-16 hours a day. Breakfasts. Lunches. Dinner. Snacks in between.
I’ve cooked for a family of seven for more than a decade, and for four for a decade before that, and countless parties for friends and co-workers before that.
What’s your home like? I’ve got my meat & potatoes group, the college-emerged vegetarian, and a wash list of what everyone will and won’t eat.
We have special diets and picky eaters.
I decided, when my kids were little, that I wanted them to always be food adventurers. I cooked from every culture and tradition, including those of our families, so that they would be able to explore and know that meals aren’t limited to the handful of things that their ancestors ate.
Like you, I’ve been on a life-long quest to improve my game and find ways to keep my ‘audience’ happy, and healthier too.
Finding ways to make great food for your family that you’ll find creative and they’ll find edible and that gives them what they need to grow up healthy is part of the challenge that my team’s improvisational cooking methods will teach you how to handle.
