The love for cooking have never reduced a bit, there are so many reasons to justify . I do not want to go in detail. I am very much proud to say that I teach cooking. Once a granny asked me, why are you learning to cook? What is there to learn? Those unanswered questions…… and there were many, adding to that, the words my mom says, that culinary is for those who gets an average in their twelfth standard. Yes I do agree that, I myself an average, but cooking does not come like that to anyone. Because I see it and feel it .For the past six years , I have witnessed many. A culinary student working with front office and a student who want to join MBA and work in multinational company, ending up as CDP in a star hotel. Ironic isn’t it? But again it’s hard to accept. The reason, culinary skills are hard to judge in a student in the three years of study.
The ones who are dying patients to sauté onions in the first year, the same ones who are tired to chop a tomato in the second year, blooms like an executive chef after their six months training… in the final year they think that cooking is all what they see and cook in their hotel for those six months. Many forget that cooking is like an open book, without an end and the real passion should come within. I often tell many students to visualize when they learn a recipe, it helps understanding the recipe up to seventy percent, but, there are dishes which deceive your visualized one.
To finish with, there are so many dishes around you, and certain secret recipes are very hard to decipher, whatever it may be, cooking is all what you do, involve yourself and love every second of it, the result is delicious and delicious, knowing the functions of ingredients is very important, and forget not to try something new all the times. Agree that there are lot to learn from the mistakes. So worry not, HAPPY COOKING!
Try this out.
Take 100 gms of butter or Margarine , sugar, and refined flour. Cream butter and sugar to a smooth and fluffy consistency, add 2 beaten eggs , mix well, add refined flour sieved with ½ teaspoon baking powder. Add ½ tsp vanilla essence and 100 gms of chopped dryfruits. Pour it in a greased mould and double boil for one hour or bake at 120*C for 20 minutes.
