I can't imagine all the hours I have worked in a kitchen since I graduated from culinary school. I often wish I could go back--to teach perhaps or to conquer baking and pastry arts. I've been reading through Cooking by James Peterson-- 600 recipes, 1500 photographs, one kitchen education and I think James may just be on to something--that there are no magic formulas to cooking and that good cooking is in fact based on performing the basics correctly.
While it may be impressive to throw together a Roquefort cheese souffle or to turn out a foie gras terrine, my taste is leaning toward seasonal foods less fussed over.
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