Today, I spent time in the kitchen with Paul and our son, Noah, who is home for the summer from culinary school and who will be cooking at Bella. It was a blissfully quiet morning that allowed for experimenting with ingredients, taking notes, and testing more recipes--a necessity for any chef that cooks from scratch. To plow forward without regard to the nuances of the ingredients (quality and availability) and careful measurements to manage portions and maintain consistency is only asking for problems. Intuition, experience and passion for good food play a role, too, and so they test and "play" until a dish is ready for the menu.
My part? I get to take photos and taste test. A tough job, I know ...
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