Chef Tony Marano of the California Culinary Academy asked me that as he watched me parboil a tomato for concasse as part of my preparation for his upcoming knife-skills practical exam.
Minutes earlier the man critiqued my tray -- skin in the onion ciseler, unevenly cut potatoes battonet, carrots julienne still cut larger than the specifications (1/8 of an inch gets smaller and smaller as we get older, no?).
After that, how could he ask the question? Here's how: It was meant purely as encouragement from an educator who loves his profession and wants to see his students come to that affection, too. And I do, Chef, I do. I just wish there were one, maybe two extra days in the week for practice before Friday.
(Photo: the soon-to-be victims and the weapons of my kitchen mayhem.)
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