#foodie-all – by Ellen Britt.
I’m back with another update on my journey through Rouxbe Culinary Institute’s Professional Plant Based Certification Program. My next task is to do what Rouxbe designates as a kitchen reset, which means a cleaning and organizing of both my pantry and my refrigerator.
I have a question for you. Be truthful with me now! How well organized is your kitchen and yes, this includes your refrigerator?
If you are anything like me, you are probably thinking you could do better in this department. I know I could do a LOT better. Yes, I have good intentions about how I want to do a deep clean on my fridge and how I really need to reorganize my pantry, but then something just seems to always get in the way of actually taking action on actually doing it.
This time it’s different because I have to do this for an assignment. Funny how being responsible to someone outside ourselves sometimes gives us the “kick in the pants” we need to do something we have been putting off.
I know I will be a better cook after this is done. One of my earlier assignments, which I wrote about here, was on mastering the concept of mise en place and this has already made tremendous difference in the efficiency of my cooking as well as how much pleasure I’m getting out of it.
And I have no reason to believe that this kitchen reset won’t have the same effect.
It’s likely that you don’t have a culinary school assignment hanging over your head like I do to get moving on your own kitchen reset, so I’ll gently invite you to join me in doing this in your own home. I know you will benefit from it and I’ll keep you posted on my progress. Let’s eat, y’all…!