I have had zero formal cooking training. Now I’m working with food.
When other chefs find out I’m self taught they flip. The most common comment is they refer to me as a savant. I’m evidently very good at recipe development and fast in a kitchen. Somehow I instinctively know how to balance a recipe. I don’t know how I can do this
I’m actually gifting my recipe for my version of that pumpkin coconut curry soup that I made the other day to a chef friend.
I just don’t know how to process all of this.
I also feel like a fraud in my chefs coat.