Behind the Apron: A Day in My Will's Cookery Kitchen

Before the first meal goes out the door, there's a lot that happens in my kitchen at Will's Cookery. From selecting ingredients to stirring sauces just before pickup, every detail matters.

This post walks you through a typical day in my kitchen—and gives you a glimpse into how your meals come together.

Morning: Ingredients and Intention

6:00 AM: Early Start

While most of Columbia is still sleeping, my day begins:

• I review what ingredients I'll need for the day
• I organize my workspace for maximum efficiency
• I begin defrosting any items that need time to thaw properly

7:00 AM: Planning and Preparation

• I review orders and confirm quantities for the day
• I organize any special requests or dietary modifications
• I turn on some music (I rotate between jazz, indie, and classic rock depending on my mood!)

7:30 AM: Mise en Place Begins

In professional kitchens, "mise en place" means "everything in its place" - and it's the foundation of a smooth operation:

• Vegetables are washed, peeled, and chopped
• Proteins are trimmed and portioned
• Stocks and base sauces start simmering
• Desserts get finished and garnished

I don't use pre-packaged meals or cook from a central freezer. Each dish is built in real time, guided by my handwritten notes, customer dietary preferences, and flavor targets.

There's truth to the saying that preparation is what separates good cooking from great cooking.

Midday: Cook, Taste, Adjust

By mid-morning, my kitchen transforms into a coordinated dance of activity:

• Sauce reductions simmer on back burners
• The oven runs at varying temperatures for different dishes
• The aroma of roasting meats and vegetables fills the air
• Every component is prepared with careful timing

Quality Control in Action

The most important step is quality control. I taste every component before it's packaged.

My customers from Shandon and Lake Katherine often comment on the consistency of my meals. That's because I personally ensure each dish meets my standards.

A phrase I often remind myself: "You can't automate flavor. It takes time and patience."

The Art of Timing

One of the biggest challenges in meal preparation is timing. Unlike a restaurant that prepares food to order, I need every component ready at the right time for packaging without losing quality.

My solution? Detailed schedules and specific holding techniques that maintain quality without overcooking.

Afternoon: The Pickup Window

3:00 PM: Final Assembly

As pickup time approaches:

• Meals receive final plating and packaging
• Each container is labeled by customer name
• Special instructions are noted with handwritten cards
• Everything gets a final quality check

4:00-4:30 PM: Community Connections

Between 4:00 and 4:30 PM, my kitchen becomes a small hub of familiar faces and happy pickups. This is my favorite time of day—when I get to connect with the families I feed.

For many regulars from Brandon Acres and Melrose Heights, pickup time is more than a transaction—it's a moment to chat about the meals, share feedback, and build community.

Behind My Philosophy

What drives my cooking beyond making delicious food is a set of core principles:

1. Respect for ingredients - Using whole foods and minimizing waste
2. Attention to technique - Professional methods applied to home-style cooking
3. Flavor over flash - Prioritizing taste over trendy presentations
4. Community connection - Feeding neighbors, not just "customers"

An Invitation to Try My Cooking

I don't take shortcuts, and I never will. When you eat a Will's Cookery meal, you're tasting the result of care and attention to detail.

Want to experience my meals for yourself? View this week's menu or place an order today. I'd love to become part of your family's mealtime tradition.

For large orders or special dietary requests, please call me at 803-603-0348 at least 48 hours in advance.