Do you ever attempt to recreate complicated recipes with only a quick glance into the cookbook?
Do you ever think you can make something turn out even though you’ve made substitutions for most of the original ingredients. Do you think that your hands are accurate measuring devises?
Do you ever sometimes have to say you’re sorry as you serve your food?
Or do you ever fake it when you’re not quite sure what you’re doing in the kitchen?
If so, don’t let it bother you. Whether you know it or not, you are a practitioner of an exciting, zesty, adventurous style of cooking! Here in Kilauea, we call it “Risky Cookery”. If you answered yes to any of the questions above, even if you wish you had answered yes, come and join the team! Welcome aboard as a new member of Team Risky. Coupled with a grasp of basic cooking skills, you will be expected to cook and eat with the best of them on the gourmet circuit.
Now get risky! Bon Appetite!
We cook 34,000 bowls of soup a year. The pastries, breads, soups and pizza’s we serve are not just comforting to eat and enjoy. They are comforting to prepare, to cut and mix, cook and knead. Soup is good. It allows for creativity. It can be as challenging and enjoyable as the energy you put into it. I may never tire of starting a soup by grabbing a favorite knife, setting out vegetables on a wooden cutting board and cutting them up. (Beginners please keep band-aids available)