You know you’ve worked in a profession for a long time when you relearn something you used to know without initially realizing you used to know it. That happened to me a few weeks ago, when Fuchsia Dunlop spent the day in our test kitchen to shoot a few videos about Sichuan food and promote the revised edition of her masterful cookbook on the subject.
She brought her own knife, a carbon steel Chinese cleaver, and set to work finely shredding ginger, mincing garlic, and cutting beef tenderloin into paper-thin sheets. I watched, I marveled at her skill with the knife, and we talked about it—why she loves it, how versatile it is, how it needn’t be limited to Chinese food.
It all seemed new to me. And then, slowly, I began to remember that it wasn’t.
I loved this article. I can relate to the opening paragraph from my fishing guide days (19 years of my working life). It could be said of particular flies, stretches of river, or nymphing technique.View Linked Article