Things To Remember, Part 2

Good evening, friends and neighbors!

A while back, I wrote a blog entry where I related some simple words of wisdom I had picked up from working in the culinary arts. Since this week was yet another grueling one and I find myself nearly dead to the world, it seemed like a perfect time to add to that list.

For those who don’t want to click the link above, here’s the list so far:

  • Fail Faster
  • Products taste better than ideas, but nothing tastes better than memories.
  • The big night is not the time to try something new.
  • Simplicity, with elegance.
  • Classics are classic for a reason.
  • If you want the fruit off the tree, take care of the roots.
  • Proper prior planning prevents poor performance.
  • Use all 5 senses.
  • Don’t assume everyone does their job right/ all the time.
  • Why kill yourself?
  • If you’re standing in the kitchen doing nothing, you’re either forgetting something, just visiting, or trying to get fired.
Obviously, these don’t just apply to baking, or even just kitchen life. They can apply to all aspects of your life as well.
Here are some other thoughts I have distilled down from my experiences since then:

More of the BHB’s Words of Wisdom

Remember Murphy’s Law, especially as it applies to you
Murphy’s Law states, in a nutshell, “Everything that can go wrong, will go wrong, and at the worst possible time.” Whatever rush you might be in, take time to pause and see what’s three steps ahead. Spot weakness and accidents-waiting-to-happen. More than anything, plan based on yourself- what you will do next, and what you are most likely the mess up. Get rid of opportunities for you to cause accidents for yourself.
A watched pot never boils- but an unwatched pot of dairy will boil over and ruin your life for the next few hours.
Seriously, don’t leave milk or cream to boil on the stove. Or anything else for that matter. Boiled over dairy makes a HIDEOUS mess.
First course, first impression. Last course, last confession.
Given a series of events, people are more likely to remember what happened first and what happened last most clearly. The same goes with planning a menu or doing a dinner party. A great appetizer can set the mood for an entire meal- a bad appetizer than make it all seem sour. A good dessert can smooth over a rough meal- a bad dessert will stick in their heads. 
It is not enough to taste- you must taste properly.
Tasting everything as you cook is obvious- but knowing HOW to taste is trickier. When you taste, know what you are looking for, if anything. Be able to dissemble the flavor as you taste it, and the reassemble it. 

This list will likely grow further in the future. Any professionals out there know something I should add? Leave it in the comments!

Stay Classy,