I've set up this blog to provide cooks and chefs with info I'm generating, to help understand the processes in cooking.
There will be an in depth discussion on how flavours are distributed in a dish (and how to accomplish the best results), how flavours are developed whilst cooking, and how to get the most from ingredients.
Hope this will be of use, it might help if you have an understanding of science, but, hopefully, I can explain it all in simple language!
cheers
Waaza
The idea for the name of this blog came to me when I bought a book entitled L'Atelier du Joël Robuchon, L'Atelier means 'a workshop'.
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