In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.
Eric RipertI have very vivid memories of being a young child. My mother would create dinner as for us, and when she would bake, she would leave some dough for me. I would roll the dough into little sticks while she was cooking the apple tart of whatever. I was looking through the window of the oven and flipping the light, and then my bread would come out, and it was inedible, of course.
Eric Ripert