— ingrid ortega

So the answer to your question is all of the above, right? Um, uh, learning takes place in many, many different forms. Uh, certainly as an individual, each of us has a preferred way to learn. Uh, some of us are visual learners, some of us are, uh, you know, auditory learners. Some of us are, are kinesthetic. You need to get in there and do it. Um, I mean, ultimately, for most people, if you can combine all of those, then uh, you're gonna be the, the best off, okay? In, in terms of, um, of, uh, skill development and, and knowledge, uh, development. Okay? So, um, do, do I see people cook? Absolutely. Uh, whether it's, um, it used to be on tv now it's more on, uh, on a video on my computer, uh, or attending a, a cooking class. You know, I still attend cooking classes. And, um, uh, it, it's always for, uh, for fun and for learning something new. And it could be something I'm familiar with, but I wanna see someone else's take on it. Uh, or it could be an introduction to a, a new regional cuisine. And, um, so seeing people do things, uh, is really important to me. I'm a, I'm a, a visual learner, um, getting one technique and, and, uh, you know, and a recipe and doing it several times, absolutely. This is a practice component of, uh, your skill development. And everybody is going to, uh, benefit from this approach. So, you know, as you, um, uh, uh, happen upon it on, on a method or a technique or a recipe, absolutely, you know, make it several times, uh, until you own it, right? And then, uh, you know, in terms of your confidence and your ability to control it, uh, and then start to modify it to best suit your palate or the, uh, requirements of, uh, your audience. Okay? In other words, changing, uh, ingredients or, you know, adjusting quantities or ratios, uh, as needed. And, uh, do I read about techniques? Absolutely. I do a lot of reading. I've always enjoyed, uh, you know, reading, um, about, uh, you know, technical aspects of food and, um, to, to, uh, some people don't really care to, to dive deeper, uh, into cooking in that way. And that's absolutely fine. But it, it does work for me. Um, I've got, um, uh, rooms are overflowing with books, uh, in this house. And, um, I pick them up from time to time and, and, uh, you know, read through a chapter or a couple of pages or paragraphs as needed. And, um, you know, maybe it's a la ru gastro, uh, maybe it's, uh, something on food science, uh, or something else. Um, but, uh, yeah, absolutely, you know, reading about techniques, uh, I think is very important. And I also like to compare. Um, so I'll pick up, pick up books, uh, from different authors, or go to, uh, food blogs by different authors, and, uh, compare, uh, the way that they approach food in order to, uh, better understand what are the sort of baseline common aspects of the technique and, and which are, uh, more commonly manipulated, you know, as you're making this particular product with this dish. Okay? And, and I'll try those out in order to better understand it and figure out what works best for me, um, in, in my setting, based upon my understanding of food and what I'm trying to do. Okay. And, uh, so I hope you'll give that a try. It's, uh, it's a, a, a wide lens. It's a holistic approach, uh, to learning. Thank you.