Learning to Cook: Large and Small

When I was a starving college student I lived on fruits and nuts obtained at the campus art supply store. Then I smartened up and got another kitchen job. This time as a prep-chef at the famous LEO'S restaurant on Chestnut Street. I would cut out from my 6 hour drawing and painting classes and bicycled home to my Smith Hill 3rd floor Oakland Avenue apartment. I'd make onion or lentil soup and bread. I had a perfect proofing cupboard next to the chimney.

Some days I'd try out smaller versions of the vats of chili and soup and hummus that I was making at the restaurant. I learned to cook both large and small.