It seems like an eternity has flashed passed since I last published regular posts here and in reality it’s been a little less than 7 months. Regular readers will know that I returned to college to study catering with a plan to become a professional chef. I had hoped to spend some time adapting what I was learning in college to being content for Not Junk Food.
It became clear early on that this was not practical as the course was cramming an awful lot of information into my pea sized brain rather quickly and I needed to spend a lot of time studying, if I was going to have a hope of succeeding. Well I’m glad to say that I finished my final exam on Thursday last and am now going to have free time to start posting here again. We’ll have to wait for the exam results to see if I have succeeded on the study 😉
I’m also going to follow through on my promise to adapt some of my college work for Not Junk Food, in fact starting this week I’m going to do one post a week about each cooking method and a very basic recipe for each. My hope is that this information will help people think more about cooking and not simply following a recipe.
Once you become familiar with these cooking methods and the thought process behind them, you will use recipes less because you’ll know that having X, Y and a little Z in the cupboard means you can “freestyle” dishes.
There are others topics that I wish to cover as well, Nutrition and Hygiene are very important elements to consider in any kitchen and I also plan to pass on some of the knowledge I have gained in this area as well. There really is no point in cooking great tasting food if it makes you, your family or friends ill and lets face it that’s what poor nutrition and hygiene can do.