Thanksgiving Dinner… with a plan

So, I used to be a professional chef. My degree is in culinary. I have been cooking for nearly 20 years. But I still have to use external structures to keep myself on track. As you can see from the picture, I still start my day with a detailed prep list and a detailed schedule. And, I take notes about anything I’m doing for the first time, may not remember, am trying to perfect, or might not make for a while. (And I use a timer!) 

Bottom line: I start with structure that is well thought out and leaves wiggle room. Then I track my progress and capture all the data I need to be as successful or more successful the next time… even if it’s a year later. (How often to you make stuffing?)

Hope the picture is good enough.

Leave a Reply