We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.

And now to sleep, to dream...perchance to fart.

I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.

The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.

Context and memory play powerful roles in all the truly great meals in one's life.