Coaching Rachel...

Coaching Rachel in the kitchen has given me a greater appreciation for why many people are intimidated by cooking--even following simple recipes.

I grew up in a household where cooking happened! I learned to cook almost by osmosis. My mom cooked for us. She entertained regularly and ambitiously. As the oldest daughter in a family of ten growing up on a farm between Salem and Silverton, she learned farm cooking from a young age--perfect fried chicken, pies, bread, green beans stewed with bacon. She bought Mastering the Art of French Cooking vols. 1-2 and learned French cooking from Julia, like so many others. Boeuf Bourguignon, chocolate mousse, Supremes de Volaille.

So by observing, then helping, and being shown the proper way to dice an onion, measure dry and liquid ingredients, cut up a chicken, peel and devein a shrimp, etc. etc. Eventually I was her sous chef. I automagically had the skills and confidence to start cooking myself. I guess I always took it for granted.

But now working with Rachel I see literally dozens of tiny things that I learned along the way that can make the difference between getting negative or positive reinforcement for cooking--both the process and outcomes.

I now realize why the chef at La Ciboulette was stunned that a recent Yale grad had so much food knowledge and basic skills.

And, while Rachel has grown up in a foodie cooking-intensive home, it's a blast to have her actively taking on the role of cook.