It may be the only way you'll grow.
"Once in culinary school, a teacher told me to 'stick with what I know' after I had burned some turnips by cooking them in sweet soy -- an ingredient I had never used before. Looking back on that day, I would have told myself to throw out that advice. By NOT sticking to what you know as a chef, you let yourself fail and make mistakes, which is necessary in growing and building confidence. In order to learn, land on that brilliant idea, or perfect a dish, you have to try new things, make mistakes, and keep adapting."
—Jenn Louis (Lincoln, Sunshine Tavern, Portland)