I’ve been spending a lot of time on my weekends now broadening my culinary horizons. That’s not to say that they aren’t fairly broad for your average 25 year old. I cannot say in absoluteness that I know an entire facet of food. For example, I know much about pastries; but in the entirety of pastry I know, maybe, 1/100th of what there is out there. That’s a daunting thought.

I’ve had the pleasure to work with a man who knew and had tasted nearly every culinary petit four out there. I will forever envy him. I man so passionate about food that for his final journey of gastronomic discovery he travelled to Egypt, where he is today.

While I have a perhaps a serving of sugar’s worth of knowlegde (1 serving of sugar being 4 grams) in a bag of 5670 servings, I like to think that in perhaps another 5 years I may have 3 or more servings under my belt.

I’m attempting to do this slowly on my own. My recipe rolodex for what I make at home tends to revolve around an axis on meat, potatoes, and Italian. Having decided in this new year to making things I’ve never made before or never made successfully, I have started my slow trundle up Culinary Everest. Last weekend I made salmon successfully for the very first time. Next I’ll try and successfully break down a salmon instead of letting the butcher do it for me. I’ve also revisited Learning the Art of French Cooking Volume One. We’ll see what happens in the future. For now though, Julia Childs is far to imposing for me.