A Chef’s Thought Process

Chef Eric Patterson blogs about his thought process in preparing items he gets from the farmer's market. It's the subject of a class he and Jen Blakeslee will be teaching at the Epicurean Classic. Eric and Jen are chefs and co-owners of the Cooks' House in Traverse City.

From developing a philosophy of cooking, to aesthetics, balance and contrast, and my favorite, everything in a dish has to have meaning and purpose, his advice applies to a lot of creative endeavors. It certainly rings true with web design, my other job.

Filed under ChefsNews & Views