I'm thinking about doing a Commercial Cooking course at TAFE next year. Partly because when I talk about opening a restaurant people say "have you worked in the industry?" and obviously cooking for a lot of paying customers on a regular basis is different to cooking for yourself on a regular basis. I'm interested in the difference, in what makes a good cafe or restaurant, and what makes good home cooking. I'm interested in what makes a good recipe and a good cookbook.
Right now I've started on the MIT OpenCourseWare course Expository Writing - Food for Thought: Writing and Reading about Food and Culture so I'll be including some of my writing for the course in this blog.