I can’t tell you how much I enjoyed receiving your questions. As each one popped into my inbox, I smiled, and couldn’t wait to answer them. A few made me scratch my head and others had me thinking back ten years to the days of professional kitchens and cooking school.
I closed the questions after 48 hours, or else this would have been an ongoing series (pipe up in the comments if you’d like to see that happen), as it is, this post is wordy!
We’ve got a lot of questions, so let’s just jump right it, shall we?