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?