While I'm waiting for the chance to go to culinary school I've decided to spend some time perfecting a few recipes that have just popped into my head over the years. Lasagna rolls, seafood chowder, fried apples, etc. I'm worried that when I start school I'm going to be a bit behind in things, though, because I do have one problem in the kitchen: I never measure. I tend to go by taste only. If something doesn't taste spicy enough for me, I add more. It's how I've cooked for years. I figure that perfecting the recipes and actually paying more attention to how I put things in and when I put things in and how much I put in and then writing it down will help break me of this, at least for things that I really want to stay consistant in their taste. How bad is this for someone who wants to start out in the business? I even make dough for noodles without measuring...I just go by feel.