Met a most inspiring person, Bionic Chef Cheryl Douglass, who still cooks at the restaurant level out of her home after 4 amputations of her hands and legs after a sepsis infection that was life threatening and left her in ICU.
I was so excited to meet her.
She showed us a Calabrese salad and how she makes it, when picking up a knife, sprinkling salt, opening a bottle become major challenges.
I hope I will have the chance to work with her on her autobiography.
She talked of 2 principles in cooking
less is more, reducing her kitchen equipment and
and mise en place,
which you see all the time on TV--getting everything ready
and going from dry to wet to meat
e.g she chops the garlic first which is dry with the skins on, then brushes the skins off with a pastry brush, as she can only handle things that are flat
then she slices the tomatoes using the 3 nails sticking up on her cutting board to hold the tomatoes still.
Then she made the dressing.
She wrote in her book, which she said was dictated into a iPad
that she handles the meat last so she will not need to keep washing her cutting board.
She's a beautiful woman who wears a bracelet on one of her wrists, that aren't real wrists.
She drives a specially modified car.
She retains her intelligence and a great sense of humor.
K.M.Kyi May Kaung
5-18-2016
