OK, someone said to me, today, Don't take all these Chefs so seriously. well, they are right. I have been cooking since I was a little kidlet. I learned at my grandmothers' knees and have been trying to learn new stuff all my life. But, French cooking has always intimidated me. Le Cordon Bleu, all the mystique surrounding the various "Classic" dishes! well, I finally decided that the worst that could happen is I'll throw a few pans full of junk in the trash. no one is going to sicken or die. So, I decided to try my hand at crepes. WOW! they were SO simple! How is that mysterious, fancy dish SO easy?? And why is the world so infatuated, impressed, obsessed with pancakes? Really? Pancakes? I have made those since I was 5. Well, one myth gone. Then, I thought, well, I'll take the next step and I jumped in on soufflés. You guys are probably sick of me going on with them, lately. in the process of making them, I read someone refer to the 'white sauce' as Béchamel. Is THAT béchamel? So, I looked up the definition of the 5 "Mother Sauces", ready to wade in and give them a go. REALLY? SERIOUSLY?? THAT'S Béchamel? That mysterious, difficult, intimidating sauce I have been avoiding most of my adult life is actually just white breakfast sausage gravy? I have been making that since I was 4! Does that Mean I have been a French Chef all my life and I just don't know it?<G> (No, my head is NOT swollen like a soufflé) but, it does make me realize that all these lovely labels and terms are as much about my fears as they are just cooking. So, there may still be some serious challenges out there but, I have to say, I refuse to be afraid of a dish because I haven't tried it before. I will at least give them all a try, now!