The quickest way to get hooked on cooking is washing dishes in a restaurant with good food.
I painted a restaurant that needed part-time dishwashing help and that led to a big detour in my life. I wanted to open my own restaurant, but chickened out and ended up teaching English in Japan.
I didn’t realize the macrobiotic movement had roots in Boston. Very interesting.
Oh yes it was very big in Boston. Michio Kushi owned the restaurant I worked in, did I already say that?
I learned a lot about cooking by washing dishes. Everyone should start there. I would promote good dishwashers (I could tell this on their first shift) to cooks and many of those went on to careers as chefs. I miss the kitchen.