For this intensive, my goal is to learn more about the process of teaching others how to cook and doing so in a way that most people can understand and apply to their own daily lives. My plan is to work at Zingerman's Bakehouse in Ann Arbor a couple days a week, scaling ingredients and assisting in their cooking classes. When I'm not there, I want to create a cookbook that encompasses all of my favorite recipes that I've made over the years and finish the intensive off by teaching a class or two of own. For my first day, I started off small. I made the trek up to Zingerman's this morning and scaled ingredients for about five hours. I wasn't sure what I was going to get out of today since it was going to be a pretty methodical, repetitive day, but it actually gave me a lot of time for reflection. Today, I spent the entire day scaling ingredients for classes through Sunday. They didn't give me this job because they were trying to give me busy work, but because they needed that work to be done in advance to save them some time and in order to be successful in their future classes. When cooking, you don't want to realize you missed something in the middle of preparing something and then have it not go as planned. Also, most recipes that involve baking require the measurement of ingredients to be extremely precise. An entire gram or two can really make a difference. As I've learned in the work I did today and what I've done previously, it's evident that no matter what you do and where you are and what type of operation you're running, the most important part of any task is preparation. This not only applies to baking but to doing homework, playing a sport, and almost anything you can think of. Precision in preparation is crucial to success. So, next time you go to bake something (or do anything for that matter), set aside some extra time for precise preparation, and you'll notice that you really taste the difference.
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