"I learnt some very important lessons early on in my journey to becoming a cook one of them being to taste everything. When I was working at Amhuinnsuidhe Castle on the Isle of Harris, I was overseeing people making a delicious soupe de poisson, but instead of putting paprika in, they used a lot of chilli instead. And someone else used salt instead of sugar in the glaze for an apple tart! It was from that moment on that I never let anything leave the kitchen without it going through the taste test.
Of course, there are always situations that happen behind the scenes when you're cooking. It's par for the course.
この記事は Woman's Weekly の March 05, 2024 版に掲載されています。
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この記事は Woman's Weekly の March 05, 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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