In The Restaurant It's Much More Serious.

I Try To Teach My Son About Sanitation, Especially When Handling Foods Like Chicken That Could Be Dangerous. I Remind Him To Wash His Hands All The Time. When My Son Cooks With Me, He Stands On A Step Stool So He Can Reach The Stove. I Teach Him About Safety And Fire.

Wrap Fish Fillets, Sliced Veggies, And Other Quick-cooking Items Inside Foil Packets With Bundles Of Fresh Herbs And Throw Them Directly On The Grill; The Steam Will Release The Herb's Perfume And Flavor Anything Contained Inside The Pouch.

I Make Some Of My Best Recipes With A Simple Homemade Stock. Keep Shrimp Shells Stored In A Plastic Bag In The Freezer. When You Have Almost A Gallon-bag Full, You Can Make A Stock In 30 Minutes That You Can Use In Soups And Sauces. You Can Then Freeze The Stock In Ice-cube Trays.

Whether It's Books Or Tv, Or Whatever The Case May Be, The Backbone Of What I Do Is My Restaurants.

I Ended Up Turning Down A Full Scholarship Of Music At The Conservatory To Pay To Go To Cooking School.