On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
I haven't experienced imposter syndrome, and maybe you haven't either An Article by Rach Smith rachsmith.com I have never felt like an “imposter”. I have always deserved to be here, I’ve worked hard. I don’t suffer from a “syndrome”. Identifying the gaps in my knowledge and being aware of what I don’t know is part of my vocation. In recent years it’s become trendy to discuss how we all apparently suffer from this imposter syndrome - an inability to internalize one's accomplishments and a persistent fear of being exposed as a “fraud”. I take two issues with this: it minimizes the impact that this experience has on people that really do suffer from it. we’re labelling what should be considered positive personality traits - humility, an acceptance that we can’t be right all the time, a desire to know more, as a “syndrome” that we need to “deal with”, “get over” or “get past”. workknowledge