use-up-milk fruit tarte
One of the interns where i volunteer recently asked me, “Do you have your recipes in digital form?“
· That got me thinking about where i was cooking-wise ·
Sure i jot myself notes when something works well, or to remind myself never to try “that” again. I also have a collection of recipes – my own, heirlooms, flotsam and jetsam. But it had been a long time since i had given my work much thought. I had been at a dead end just under 10 years ago. There was nothing left in restaurant work i still wanted to do. So i decided to start “givin’ it away”. That is when Babewyn was born.
Since then i have been trying to find the “why” in cooking i had lost to maturity and the reality of contemporary hospitality. So here i am thinking what i could give this kid, and it occurs to me i am doing something differently now than when i quit full-time ala carte.
Time to get crackin’ on putin’ some of my stuff out there. And maybe i can even explain a little of the why and how and what makes that different from “Take out table so-and-so, please!”.
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