I have training in classical French cuisine. Sounds oh so fancy no? Well it turns out it actually ends up being oh so useless in practical life.
Okay, I shouldn’t say useless. A lot of the basic skills have value, but its none too often that I’ll take the time to debone a chicken leg, make a filling, stuff the chicken, wrap it, boil it (yes boil), and then bake it. Not to mention make a sauce that requires the creation of two other sauces, and potatoes that have been peeled, chopped, boiled, mashed, shaped, coated and fried.
I don’t even bother to peel my potatoes now; everyone knows all the nutrients are in the skin anyway.
Practical cooking is all about adaptability. Local cooking is all about adaptability. This tomato sauce recipe, oh it’s adaptable.