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"Last week on his personal blog, Robert Irvine spent some time talking about the importance of salt and pepper in cooking. &amp;quot;The correct proportions of these two key ingredients separate not only good cooking from cooking that is substandard, but at the highest levels of the profession, can separate the good from the truly great in the kitchen,&amp;quot; he wrote. Good point, Robert. Of course, recipes always list &amp;quot;salt and pepper to taste&amp;quot; and everyone&amp;#039;s tastes are different, so this is not exactly a deep insight. After talking about technique a little more, he gets to talking about Dinner: Impossible and why he&amp;#039;s good on it, which makes it seem like that&amp;#039;s the real main goal of his post. &amp;quot;This is one of the most challenging aspects of cooking on Dinner: Impossible,&amp;quot; he explains. Yes, cooking for unfathomably large groups of people is very hard, which is something we&amp;#039;ve all witnessed as we watched Michael Symon&amp;#039;s efforts this season. But don&amp;#039;t worry about Robert! He&amp;#039;s such a pro at cooking for large groups (although we don&amp;#039;t know exactly who), he goes on to explain he is the king of the series. &amp;quot;Luckily I have a lot of experience cooking for large numbers, so I can usually tell by feel how much is appropriate to whatever I am working on, but in general the principles remain the same. A good cook needs to know how much is too much and when enough is just right.&amp;quot; Well, let&amp;#039;s hope for his sake he&amp;#039;s right and hasn&amp;#039;t lost his touch when he returns to production of new episodes this month. The Simple Things [The Official Chef Robert Irvine Blog] "^^<http://www.w3.org/2001/XMLSchema#string>
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