The Culinary Tales Week 40: Keep Calm and Just Cook
I might have mentioned it before… But before we could graduate, even if we completed ALL the classes and put in the required externship hours, we…
The Culinary Tales Week 39: When One Door Closes…
The third week of bistro rotation was made 100 times more pleasant with the departure of See You Next Tuesday. But with a three-man operation now…
The Culinary Tales Week 38: Gone Star-Crazy
Much of successful cooking relies on the prep, the mise en place. When all of your ingredients are chopped, portioned, and readied as needed, the actual…
The Culinary Tales Week 37: The Heat is On
It was time to put what we learned to practical use. The next 12 weeks of our curriculum required that we apply our new skills…
The Culinary Tales Week 36: Something’s Gotta Give
At last, the final week of International class was upon us, and I met it with alternating bouts of relief and fear. Glad to be one…
My Obsession with Spaghetti
People ask me all the time what my favorite dish is. They must have some expectation that I will say something fancy, like lobster thermidor or truffle-stuffed quail. Or…
The Culinary Tales Week 35: New World Orders
International cuisine comes home in our fifth week of the term and we tackled dishes from South America, the Caribbean, Mexico and America, including the ever…
The Culinary Tales Week 34: Hitting the Wall
At the halfway point of the term, I found myself with a B+. Really not surprising, I expected my production grade to be a…
The Culinary Tales Week 33: Beyond Borders
International Class can only be described as BRUTAL. The in-class work was a handful, to say the least, but we also had DAILY homework.…
The Culinary Tales Week 29 1/2: Grape Expectations
Garde Manger was proving to be a challenging track, and what gave me extra incentive to look forward to the weekend was Wine class on…