We’ve all become, on some level, pantry-cooking professionals in recent weeks.
Marc Forgione, however, is quite literally a professional.
He trained in France after working in his father’s restaurants and has been honored in publications likeEsquire.
“Like everybody else, you just find some stuff, and as a chef you get creative.”
“We’re doing an Easter ham,” Forgione said.
And with that he was able to make a glazed ham fit for celebrating, which heshared on Instagram.
Here are his four tips:
1.
Go back to books.
“Dust off a cookbook that you haven’t read in a while,” he said.
“you’re free to always substitute stuff.”
Check in on your favorite chefs on social media.
Don’t have a stack of aesthetically pleasing but oft-ignored cookbooks available?
This is a time social media can help.
There’s no better place to find inspiration than from the experts.
You don’t have to make a full recipe.
Remember what’s really important.
“Celebrate with thepeople you love.
Because at the end of the day, that’s what it’s about,” he said.
