Good friend and accomplished young chef, Leticia Gonzalez, has her first feature article published this week in the Falls Church News Press. Read it, go to Amasia*, introduce yourself, and enjoy!
In small part:
Even as the mixture is reducing through boiling, Gonzalez removes the skin from the fish. The task takes less than three seconds, her blade moving effortlessly beneath the skin of the fish, ending with a slight flourish. That single action is enough to impress me, as I usually, in my own kitchen, take a full two minutes to destroy a filet of salmon while attempting to remove the skin.
With her filet prepared, Gonzalez quickly trimmed the asparagus and tossed them on the flat range in a little butter, the sounds of sizzling vegetables joining with the boiling sauce to fill the relatively small kitchen with sound and smell. Despite the perception that cooking is about tasting, Gonzalez said that when working in a busy kitchen, making things come out right is just as much about listening, watching and smelling as it is about tasting.
“You have to use your ears, nose and eyes when in the kitchen,” she said.
* = yes, this is the same place I do trivia every Monday night.