Pressure Cooker TV

I was watching an episode of Pressure Cooker TV today and was surprised to see that sometimes the contestants were asked to prepare a dish to go with a particular wine. If the judges thought that the dish did not complement the wine well, they would lose points.  I was surprised because, except in the case of Champagne, dishes are usually not prepared to complement a particular wine, but rather a particular wine is chosen to complement a particular dish. Moreover, it is not the job of the Chef to recommend a particular wine, but rather that of the wine waiter. If this was not the case, why should a restaurant hire a wine waiter then?

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Crème caramel

Vous voyez cette jolie crème caramel ? Et bien, je l’ai faite moi-même comme un grand en utilisant des oeufs, du sucre, du lait, et…un peu de mon temps. Sans vouloir me vanter, je crois avoir fait du bon travail.

Pourquoi ai-je pu faire du bon travail ? Tout simplement parce que j’aime préparer de bons petits plats ou des desserts. Il faut aimer ce qu’on fait. Si ce n’est pas le cas, on n’investissera jamais assez de temps, d’énergie et d’argent pour produire de bons résultats.

Aussi, il faut vraiment aimer ce qu’on fait pour avoir le courage de recommencer si les premières tentatives ont été des échecs. Par exemple, on doit vraiment aimer sa moto pour l’enfourcher de nouveau après un accident.

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You see that nice crème caramel ? Well, I made it myself, like a big boy, using eggs, sugar, milk, and…a bit of my time. Without bragging, I think having done a good job.

Why did I do a good job ? Simply because I like preparing delicious dishes or desserts. One needs to like what one does. If this is not the case, one will never invest enough time, energy and money to produce good results.

Moreover, one needs to really like what one does to have the courage to start all over again if the first few attempts were failures. For example, one must really like one’s motorcycle to ride it again after an accident.