Culinary Daughter

“Every great recipe has a history of small failures behind it. The test kitchen teaches us that mistakes are not setbacks. They are simply the next step toward getting it right.”

Chef G based her foundation and attended the Thatnet Culinary Laboratory before online test kitchens was a thing. It is a fascinating glimpse into a world that home cooks never see. A test kitchen is more than just a place to cook. It is a laboratory where recipes are developed, tested, refined, and sometimes completely reinvented. Every ingredient, technique, and cooking time is carefully examined until the result is reliable and repeatable.

What fascinated Chef G most was seeing how professional cooks approached failure. A recipe that misses the mark is not considered a mistake. It is simply another data point. Too much salt, not enough rise, or a texture that falls short all become lessons that guide the next attempt. The process encourages curiosity, patience, and continuous improvement.

For the home cook, there is a valuable lesson here. We do not need a multimillion-dollar facility to think like a test kitchen. Keep notes. Change only one variable at a time. Record what works and what does not. Taste carefully and remain open to learning. Great recipes are rarely created on the first attempt.

So, prior to the comical back-to-back cooking competitions, celebrity challenges, and viral cooking videos, the true spirit of the test kitchen was already alive and well. It was a place where science met creativity, where cooks were encouraged to experiment, and where every successful recipe earned its place through careful testing. That spirit continues to inspire Chef G today, reminding us that the best dishes often begin with a simple question:

“I am a rule follower – however what happens if we try it this way?”

This is a continuation of “Safety Is Always First” series from Chef G.

Every kitchen is filled with equipment designed to make food preparation easier and more efficient. However, these same tools can become hazards if they are not used properly. Chef G reminds us that skill and safety go hand in hand, and respect for kitchen equipment is an essential part of every cook’s training.

Knife Safety

Knives are among the most useful tools in the kitchen, but they deserve careful handling.

• Never attempt to catch a falling knife. Step back and let it fall.
• Never leave knives hidden in a sink where they cannot be seen.
• Keep knife handles clean and free of grease to ensure a secure grip.
• Use the correct knife for the job. The right tool makes the task safer and easier.
• Keep knives sharp. A dull knife requires more force and is more likely to slip.
• Carry knives with the point facing downward and close to your side.
• When setting a knife down, always lay it flat on a stable surface.
• As Chef G likes to say, “Crossed knives are unlucky.” While rooted in tradition, it is also a reminder to keep workspaces organized and safe.

Machinery and Equipment Safety

• Never force a meat saw or any cutting equipment. Let the machine do the work.
• Ensure all guards and safety devices are in place before operating machinery.
• If a fault or malfunction occurs, turn the equipment off immediately and report the problem. Never attempt to use defective machinery.
• When opening an oven door, stand back and be prepared for a blast of hot air or steam.

Chef G’s Kitchen Thought

Good cooks learn recipes. Great cooks learn safety. A sharp knife, a guarded machine, and a healthy respect for heat can prevent injuries and keep the kitchen running smoothly. The best meal is one that ends with everyone safely gathered around the table to enjoy it.

Denver Lavender Festival at the Botanic Gardens

I recently attended the Denver Lavender Festival at the Denver Botanic Gardens and was impressed by the variety of vendors, educational exhibits, and local farms participating in the event.

Lavender is much more than a beautiful flowering plant. Throughout the festival, vendors showcased a wide range of lavender-based products, including essential oils, lotions, soaps, candles, culinary seasonings, teas, and other handcrafted items. Many exhibitors shared information about the traditional uses of lavender, from aromatherapy and personal care products to its role in cooking and baking.

Several regional lavender farms were also present, offering fresh and dried lavender bundles while discussing cultivation practices and harvesting techniques. Visitors had the opportunity to purchase culinary-grade lavender, which can be used to flavor baked goods, desserts, teas, syrups, and savory dishes.

One of the highlights of the festival was seeing the vibrant lavender displays in bloom while learning about the plant’s versatility. The event provided a unique combination of gardening, agriculture, wellness, and culinary education, making it enjoyable for both gardening enthusiasts and those simply looking to learn more about this fragrant and useful plant.

Overall, the festival was a relaxing and informative experience that highlighted the many ways lavender can be incorporated into everyday life, from landscaping and home products to cooking and wellness applications. this is to be added on the annual calendar