Dear young chef, you will burn your paws. You will drop the stock. You will be shouted at by someone with larger whiskers and fewer manners. All of this is good. All of this is the school.
But let me give you three things I wish I had known. One: salt early, salt late, salt never in the middle. Two: a clean station is a quiet mind, and a quiet mind makes a better sauce. Three: when you are finally given your own restaurant, do not call it something clever. Call it your name, and then give it away. I wish someone had told me this before I opened the one that was shaped like a teapot.
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