Buy carefully, buy well and try to buy with seasonality in mind. Root vegetables can grace our tables all year, but others come into season, then leave us as something else comes along. Find good quality meats from local farmers and butchers, if you can, and support local talent! The same goes for cheeses: Canadian cheese makers are amongst the best anywhere, and cooks owe it to them to try their wares. Don’t over-buy. If there are leftovers, remember the word ‘soup’. Almost anything can become the basis, or highlight, of a good soup (and many soups can be frozen for later enjoyment).
There is no substitute for giving yourself, and your work, time to learn and grow. Set aside time to work and learn in your kitchen ... then share the results ... or make a kitchen-date with a friend to work together and learn. ‘Festina Lente’, as the ancient Romans said: “Make haste slowly”.
Consider becoming part of the ‘Slow Food’ movement www.slowfood.ca . You’ll find the core Slow Food principles of in each of our SkilPad Cooks classes:
SkilPad Cooks teaches both basic and advanced techniques using only a core set of kitchen tools. You’ll develop a solid foundation of knife skills based on safety and understanding of how each type of knife works best (or poorly). Technique is preferable to equipment, although some basic standard equipment is required. Your SkilPad Cooks experience will give you the knowledge and ability to consider all kitchen tools and buy with both confidence and an eye to multiple-use efficiency.
Make time to do it again. And again. And then ... Confidence will develop in a technique, a dish, a movement of the hands, and observing. With repetition comes a sureness of technique and reliable results. A good cook is time-efficient.