My mom is a private chef, and that obviously has its perks of great food but also the equipment to start your own cooking journey.  And in my mind I wanted to get better at cutting stuff like my mom. She could cut things really fast and with a precision I could only dream of achieving, so one day I  decided that I  was going to ask to try it out for myself.I  started with one of those safety knives that you give kids, the kind that wouldn't hurt you if you tried, now I  don't exactly recall what I  started out with. Probably some easy to cut vegetables, it was so long ago I  can't remember. To say it plainly I  sucked,I  had horrible coordination and speed, to all fairness I  was really young. After some time has passed and I grew up and tried again, this time with these steel knives, rather short,when I  first used this knife I  was terrified, terrified of my own superstition that I  was going to cut my fingers off, thankfully I  have all 10 fingers so I was fine. I decided to cook something myself since my parents were out and I  was hungry.I  remember this vividly, it was a piece of salmon,I  used what I  saw my mom do. To start  put on olive oil and salt, then placed it in a pan, a pan that I  did not heat up. Which caused the salmon to cook slowly and unevenly, and once it was “finished” it sucked. It was horrible, half of  it was stuck to the pan since I  didn't oil the pan at all. This failure did not scare me from cooking though and I  continued, and now there is this knife that my mom has that she used for her clients that I use today. 
-Booker V

– Booker

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