log 72: menu

dinner

Cooking a meal for someone is a special kind of love. Cooking for random people is a special kind of stress. Over my time as a home chef, I’ve found that cooking for random friends no longer brings me joy. Only cooking for my close friends and family, people I care about, is worth it. The basic French program at Le Cordon Bleu has improved my organizational skills so much. I finally feel ready to begin testing and creating new dishes. I’d love to continue with the French techniques I learned while adding my own Southeast Asian twists. I’m going to have so much fun with the process. Creating and executing menus will be a great challenge for me, especially if my goal is to cook for four people at a time. I dream of creating special seasonal menus that I only make once to create a memorable experience. However, I still have so much to learn about the balance of flavors, the pairing of wine, and fine dining timing. Not to mention, I need to learn how to bake. A fresh loaf of bread with quality butter needs to be a staple of mine.