The title of this post is only slightly misleading, allow me to explain:
I've been a "good cook" by any college or young adult standard for a few years now. Among my friends, I am the guy who would invite you over for dinner, and probably deliver a pretty tasty meal. This comes with equal parts scoffing at other supposed "meals" I see people my age or older creating.
However, as with most people I'm sure, the joy of cooking(TM) is that it truly is lifelong learning. What I can say though, is that it hasn't really been until the last six months that I finally felt myself moving beyond the recipes, beyond knowing what seems to taste good, but developing my palate via travel and cooking and most of all, via Chef Steps that I feel like I UNDERSTAND. It wasn't all of a sudden, but it just recently occurred to me. I can taste something now and inherently know it's simply underseasoned. Or perhaps it's missing a layer of flavor. Does it need acid (almost always yes!)? More important than just the recognition, I feel like I know WHAT TO DO about those issues.
I know Chef Steps is working on figuring out the best way to teach people, to package their courses, to convey information. However, this valuable, life altering skill is something that can't be packaged into a class, it can't be described. However, what I will say is, you have achieved it, at least for me, and for that I am grateful, eternally grateful. I'm sure many on the forum agree. Chef Steps really is: "Next Level Shit!"
