Brooks & Crowley October 2019

Review Brooks & Crowley

October 2019

781-277-7321

www.brooksandcrowley.com

439 Washington Street Dedham, MA 02026

*Services Throughout Massachusetts

stove and commercial oven to whip something up for a quick bite whenever we could. It was here that I learned how to roast a chicken, season food properly, and perform a bunch of other techniques that make food taste good. When I got to college and lived off-campus in a house of six guys, my ability to cook came in handy. I don’t think a few of my roommates from that time would mind me saying they could barely make boxed mac and cheese, so you can bet who they leaned on for the "real" cooking. One thing I can say, however, is that when you’re the “head chef” among your college roommates, you can sometimes get absolved from a lot of dish duty. My cooking skills have served me well throughout my life, and sharing food with people remains a joy to this day. Today, a lot of my cooking comes in the form of dishes for large groups. For the Pats home opener, I made two trays of chicken parm sliders to our tailgate, and they were a hit. I don’t know exactly why, but it’s incredibly rewarding to make food that puts a smile on other people’s faces. My only regret when it comes to cooking is that I don’t get to do it often enough. These days, it’s mostly reserved for weekends and holidays. But, as my wife Kim loves to remind me, I used to cook all the time. No matter how busy my life gets, I’ll always find some time to slow down long enough to cook a big meal for friends and family. It’s a pleasure that brings me back to my earliest childhood memories. –Steve Brooks "I don’t know exactly why, but it’s incredibly rewarding to make food that puts a smile on other people’s faces."

AN EDUCATION IN THE KITCHEN How I Became a Half-Decent Cook (If I Do Say So Myself)

our house that I hardly had a reason to turn on the stove. It wasn’t until I was in high school that I really learned how to handle myself in the kitchen. I had gotten a job at a local Italian bakery in Medford, where I grew up. You may not think that making sheet after sheet of cookies and pastries would make you a better cook when it comes to savory dishes, and you’d be mostly right about that. Cooking and baking are pretty different skills. It was what we had to prepare for ourselves that became the basis of my cooking knowledge. Around the holidays in particular, it was all hands on deck at the bakery. We had the oven running at max capacity. When one batch came out, the next went right in. Rinse. Repeat. Over and over until we had more sweets than Willy Wonka could dream of. To make this operation successful, we didn’t have time to disappear for an hour and go have lunch (or even dinner for that matter). Instead, we had to use the open gas

For as long as I can remember, I’ve loved to eat. I grew up in the kind of house where we never had takeout. My parents were incredible cooks, and my mom still makes amazing food (her meatballs would make an Italian grandmother weep). Although my brothers and I had busy schedules between playing sports and completing our paper routes, we got together at dinner to enjoy what today would be some Instagram-worthy meals. At the time, I didn’t think anything of it. In fact, I’m sure there were days when I begged my parents for some fast food or pizza. Today, though, I’ve come to regard those meals as a cherished memory. Most people, certainly not today and not even back then, didn’t get that type of cooking at home every night. Truly, we didn’t know how good we had it. As I started to grow up, I couldn’t help but pick up a few cooking tips here and there from my parents. To be honest, though, the cooking was so good at

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