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You're a creative cook because you Improvise There are few chefs more admired — or more in demand — than those who know the fine art of improvisation. Ad-lib cooks like you cleverly make things up as you go along, whether that's by switching the menu from shrimp to steak or making a four-person stew stretch to feed 12.
Improvising demands the cook to be part scientist, part inventor, and part negotiator — all while maintaining a steady confidence that it will turn out fine and taste great when it's done cooking. And the funny thing is, it usually does. That's why your dinner guests never fail to leave happy — even when what they ate wasn't on the menu. Yes, chef!
