Cookbooks are a reflection of the inner cook. There are never enough cookbooks that you can accumulate and truly be satisfied. It is an ever-evolving digest. Cookbooks are the only thing that you can always revisit casually without fully reading it, and still be engaged. There is always a recipe that you haven’t tried, and inspires you to try something new.
The confluence of home cook and professional cook can be merged. What makes a cook a great cook? It is not about seniority, it is about the eagerness to always learn something new, by gaining knowledge in the craft.
Cooking in a professional kitchen is a way to have a true experience on what it takes to be a professional cook/chef. You realize the speed, proficiency, and the literal blood and sweat of the kitchen. You learn a sense of urgency that you will instill in your everyday life. You learn things that cookbooks cannot give you; a reality check.
“You don’t need a silver fork to eat good food.” – Paul Prudhomme
Change of Taste 