One of the books I am working on (not so diligently at this time however) is titled Versus. Now I know that I have mentioned before how I have thought of a better title, however, it is not coming to me at this time.
One of the chapters is Good Vs. Great. Now as I state in the book this all started way back when I was married. As I was cooking dinner there were times when I would make a sauce or a soup, or something of that nature. My ex-wife would always ask me why I did not measure anything. Keep in mind, at that time I was a cook for a living and did some study under some of the better chefs in Reno. My response to her was good cooks measure great cooks don’t have too. Great cooks know you start with a pinch of this and a dash of that. She would basically roll her eyes and leave the cooking to me. The usual rave reviews after dinner was proof time after time I was right.
Then it carried over to work we would kind of joked about it. Then one day a friend and co-worker told me I should write a book.
You know what? instead of telling you any more I am just going to post the first page of that chapter. tell me what you think Please!!
I am starting with this particular area of life, because this is what I do for a living. Remember I am in no way trying to degrade or belittle anyone, I am merely pointing out the ways I was taught by the chef’s that taught them to me. Again these are just my opinions about what I believe to be the difference between a good cook and a great cook. I am going to start with the most basic first step of cooking, the measuring of ingredients. This part was inspired one day by my ex-wife when she used to ask me all the time if I was going to measure anything. I used to always tell her good cooks measure, great cooks don’t have to. A good cook gets out the old cookbook and his measuring utensils and measures things out, whether it is a teaspoon of this or a tablespoon of that. He/she is going to get it just right, just the way the book says. I applaud the effort and eventually you too will become a great chef, but remember great cooks don’t need a book the recipe is generally in their head (not to say they never need a cookbook they might decide to explore something new then they will need some guidance, but for the most part they are fine without). A great cook can tell you it is a pinch of this, a dash of that, a splash of this, and a handful of that, and a little taste tells you what, if anything, you need to add.
I am going to admit when I first came up with this concept years ago I was just going to go with the good vs. great bit, and apply it to as many aspects of life as I could think of. Later on as I procrastinated many different subjects have come up. Example: Perception Vs. Conception…..Thought Vs. Opinion….just to name a couple more. Between poems for my books [two of which are in print by the way (here comes the cheap plug……… “Pathways” through xlibris.com/RayBohdan.html and “Mingling Hues of My Mind” through Publish America]. and the short stories I am trying to put out I definitely have more on my plate than I can devour, in one sitting anyway, but it does keep me out of trouble…er….I think……