Day 6: The Magic of Emulsion
“Who’s made mayonnaise before?” asks Chef. A few hands go up. “So most of you eat Hellmann’s? That’s not good, guys. Homemade is better.” Don’t get me wrong. I love […]
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Day 5: The foundation of cooking: Stock
“I’m good friends with a chef who roasts dogs. He has a lot of dogs and just puts them in the oven,” says Chef Dominique. “You can make a very […]
Day 4: The Terrible Tournage
Just like the “Terrible Twos,” Tournage is tainted with the same type of wary reputation. And for good reason. Tourner or “to turn” in French is a method of shaping […]
Day 3: Guess that vegetable
It’s only my third day into the program and I’m completely exhausted. When I walk into the kitchen this morning at 8:30 a.m., it’s already sticky and screaming hot. Immediately […]
Day 2: A lesson on food safety
Today’s lesson did the opposite of what cooking school should actually do: I lost my appetite. We had a visit from Chef Gregg Drusinsky who teaches ServSafe, a food-safety certification […]
Day 1: The adventure begins
You know that feeling you get when you try on an outfit and it feels like it was custom tailored just for your body? Like, “No one else would ever […]
Fork Adventures 