Fluffy, cheesy soufflé never goes out of style—in this perfect version of the classic recipe, our Best Ever Cheese Soufflé includes both parmesan and gruyère:
Who taught you how to cook? What is the most important thing you learned from him or her?
I consider myself a perpetual student of cooking and many people have contributed to my learning process. My parents were a critical part when I was growing up. My father made varied Italian dishes and some Chinese dishes. Cooking Chinese food was one of his favorite hobbies. My mom made classical French food and a lot of American items. This really shaped my taste buds.As a kid, my parents slept late a lot. I would wake up and consult the Fannie Farmer cookbook.
for the recipes and the menus. My mom cooked a lot from it while I was growing up. I often look to it for inspiration.Aside from basic knife skills, I think butchering is very important. It opens up your imagination. It makes the possibilities endless.I’m really French-trained, so I guess I always wish I had a better hand with fresh pasta dough. I tend to make mine too egg-y instead of trusting the flour. That's something I practice from time to time to make it a part of my comfort zone.
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