pantsfarm

It seems a number of people I know have decided they’re interested in varying degrees, in cooking. My sister at one extreme, is now enjoying what appears to be a rather successful start of a cooking career. Presently, she’s working as a pastry chef some days at The Striped Bass (opentable or window-resizing official site) in Philadelphia. Other days she’s doing something else, or something like that, I’m not sure of the specifics.

Another friend of mine has expressed some interest in trying his hand at a similar path, that is, entering into the professional [tag]cooking[/tag] world, though I have no idea if his enthusiasm has since petered out or not.

And still another has decided he’s going to improve his own personal cooking one meal at a time. He’s just started documenting his forays into cooking with the title Cooking for Classicists, presumably a take on Cooking for Engineers though in very much a different style.

Personally, in terms of my own [tag]food[/tag] preparation, I tend to eat very basic things, in terms of “cooking” while I’ve spent a fair bit of time on more elaborate baking projects. That is, the food I prepare for my daily meals is… well it’s awful, I don’t cook for myself at all.

But when it comes to [tag]baking[/tag], I really find it quite enjoyable. It seems to me though that most of the basic dessert type foods, such as cookies and cakes, are very easy. It does get trickier though if one wants to do anything more than the most basic of decorations.

That’s not to say there aren’t very tricky cookies and cakes either, merely that there are some cookies and cakes that are quite simple to make. I’m not really sure where I was going with this, as both cooking and baking are basically as complicated and difficult as you want them to be, as far as I can tell.