Starters, salads and dressings

Cold starters make sense from the organizational point of view. Large kitchens have a separate section to handle cold starters and people giving dinner parties at home like the idea of having something sitting ready in the fridge to serve. I don’t like anything, other than ice cream, to look or taste as if it recently occupied shelf space in the refrigerator and the differences between home and commercial cooking here work to the professional chefs advantage. As you don’t have to sit and eat with anyone, or pretend that things are running smoothly when they are not, you can dress salads and compile starters as near to the time of their consumption as possible.