sentiment or scientific inquiry that I had hoped for. Truth be
told, as a professional cook, and with the hours that came
with the territory, I had even less time to pursue the answers
to the cooking questions I had, which were now beginning
to mount like order tickets on a busy Saturday night.
So, after eight years of working in restaurants, I decided
to shift tracks: perhaps recipe development and publishing
were where the answers lay. It was only after I made this
shift that my curiosity finally began to be sated. As a test