When inspiration hits, you need to take advantage. For me that might mean grabbing a piece of scratch paper, a napkin or carbon copy paper from our Point of Sale System at one of the restaurants (sometimes, I feel like my life is recorded on these little slips of white and yellow paper.) I’ve even resorted to writing on my hand with a Sharpie pen so I don’t forget an idea. True story.
One sign of a great sous chef (Chris and Sarah, this one goes out to you,) is helping me keep track of all the little scraps of paper that track my random thoughts from individual recipes to sketched of new desserts. I could probably write a cook book just based on what’s on these pages alone.
