The greatest dishes are very simple. Auguste Escoffier, French chef
Alice Waters, leading-edge U.S. chef, shares two of her favorite recipes in her book Coming to My Senses: The Making of a Counterculture Cook.
- Go get some perfectly ripe figs in August, put them on a plate, and eat them.
- Go cut some mint from the garden, boil water, pour it over the mint. Wait. Drink.
French chef, Alain Ducasse, says eighty-five percent of cooking is shopping. Find what’s ripe and beautiful and alive and in season. Start with boiling water and adding mint—you’ve got this!
Affirmation: I can cook.
Coaching requests/question: If cooking for the holidays intimidates you, start with something simple. Start with something fresh. How will you apply these chefs’ suggestions to your menu?
Photo by Travis Colbert on Unsplash
Life after losing a mother 