{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6152264dc28ad2001383af42/62e219c8e2d7ea001308110e?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"529 || a romantic relationship with prep work ","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6152264dc28ad2001383af42/1653268330489-302af9cc8ab6429897ac2b239aed39d6.jpeg?height=200","description":"<p>prep work is a major part of time spent \"in the kitchen\" </p><p><br></p><p>Cleaning, slicing, dicing is 90% of the process while sautéing, plating, and enjoying is very minimal in the scheme of things - </p><p><br></p><p>but if you’re a happy and fulfilled chef its not because you dread the other mise en place - you find the meditative repetitive aspect of it; you build a relationship with the process, and you often do need to ebb into that obsessive place to stay excited about what you’re producing. Like life - if you’re not enjoying the tedious nature of being a human, you really should try to work to change your relationship with that part, since it is so important and such a valuable piece in actually producing the magic.</p><p><br></p><p><br></p>","author_name":"Julie Merica"}