Food and Cooking Quick Recipes, Kitchen Tips and Tutorials

There is a cliché that pastry chefs are the calm, measured, exacting, precise kind of person and the line cook or the savory chef is the spontaneous one. I think the lines are blurring a little bit, but it’s really cross- training that gave me a solid foot in both, being spontaneous and being precise. That curiosity and spontaneity are not quite the same thing, but to me, they’re of the same spirit. With other professional cooks there are obviously colloquialisms and certain physical characteristics that they could have. And then there’s also the reality of long hours, bad hours. You’re working when everyone is playing; I’ve come to embrace it and now it’s just ingrained in the fabric of my being that it’s just—I’m a cook before anything else.

• Got some leftover roasted chicken or rotisserie chicken?
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