Chef Todd Mohr teaches us...

by Michael
(New York City, New York)

Creamy Spinach Fettuccini

Time and time and time again in the kitchen, stumped by chemistry I didn't understand or stymied by a basic cooking technique that the recipe (of course) did not teach, I would lament that if I had gone to culinary school, I would finally understand what it was I was doing wrong. When I found this site, it was as if it had been created with me personally in mind.

After watching the videos, my creativity has finally been freed, and my passion for food has been ignited. With the basic techniques you have shown us, Chef, it's so incredibly simple to merely imagine a flavor or texture we wish to create and work backwards to get there.

As an example, I decided one day that a creamy spinach pasta sauce would be tasty. Having never tasted (nor, frankly, heard of) a creamy spinach pasta sauce, I was on my own, but following the lessons, it was simple matter to improvise. The picture here is not exactly high-res, but trust that the colors and flavors of the sauce with the tomato pasta were spectacular.

There have been two negatives resulting from following the lessons of Chef Todd Mohr, however:

1) I find myself increasingly enraged at recipe web sites and cooking programs, all of which are continuing to to perpetuate a culture of blindly following one person's opinion about what tastes good. It makes no sense to me, and my frustrations are frequent, violent, and vocal.

2) Starting every sentence with "Chef Todd Mohr teaches us..." (as in "Chef Todd Mohr teaches us that fond is released by quickly by lowering the temperature of the pan") is beginning to cause no small amount of strife with my girlfriend.

Thank you very much for the videos, Chef. I wish you tremendous success, wealth, fame, power, and happiness and will not be at all surprised when you achieve all of the above.