Culinary Skills Prints

'Yes, it takes a little while to learn to handle chopsticks!'

'Are you sure you washed this salad?'

'I just need enough to send my Dad to cookery lessons!'

'Now you tell me the blender has a lid!'

"The trick to this particular dish is not letting your mother mess it up."

'It's beans OR toast, not beans ON toast.'

'No need for the Fancy Dress - you've only boiled me an egg.'

'Who ordered the shark?.' '

'So. . . How is it? Too salty? Too spicy?'

'What do you mean you're not hungry?'

"My compliments to the can opener."

"You may think these things are harmless...but in inexperienced hands, my spices can mess you up!"

"I've learnt to preserve food through salting or smoking to break the 'Feast or Famine' cycle. . ."

'Put an egg in the bowl and beat it with the whisk.'

Tartine

"I was with you right up to the cumin."

"Your food didn't melt, young man... this is the soup course."

Circa 1928, The Reese's Candy laboratory.

Counting ribs

"The menu just says fried fish, but may I give you a more compelling, surprisingly lyrical description?"

"Waitress, have you smoked salmon..?"

"Boil, toil and trouble, I wish I'd never started this risotto."

"Just bring me something that's going to look good on social media."

"Behold! As I transform this family size frozen lasagna into a meal for one."

Squirrels Stockpiling Mulling Spices for Winter

On August 14, 2011 at app. 2:00 p, Derek Winslow made scientific history by converting an item of the animal kingdom into an item of the plant kingdom.

Ice Cream Surgeon

"You'll love this. It's swarthy yet munificent, didactic and gregarious with hints of dogma."

"Even the waiters here are organic."

The wonderful world of cheese.

Domestic Goddess.

'This might be the common ground we've been looking for.'

"When I was your age. I was really smelly."

"The chef is going to need more than just your ‘compliments’ tonight … he’s in one of his moods."

'Sorry sir, we've run out of parmesan cheese.'