Technique is the foundation of everything you will ever do in the kitchen, so it should be important to you from the very start, but don’t rush the process.
Investing your time in learning correct technique is like learning basic grammar in a new language: you have to go through the tediousness of memorizing nouns and verbs before you can delve into an interesting conversation.
Jean-François Bruel & Eddy Leroux
Letters to a Young Chef
by Daniel Boulud
“Technique” by Jean-François Bruel and Eddy Leroux