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Chef d’orchestre

For me, cooking resembles conducting. You start with a recipe and bring then bring ingredients together in a variety of proportions, combinations, techniques, and colors. The timing of the preparation is also important so that the plate is best when presented to the eater. I am a cook, not a chef, but there is something satisfying about the creation of a meal.

Here is a video of me cooking one of my favorite dishes: beef bourguignon. Easy to put together, and very tasty.




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