Pastry week began with a very simple, but important lesson: You need to be precise. These were Chef’s words of wisdom, and it’s not as intimidating as it might have […]

It’s getting to a point where I don’t want to step on a scale. Every day I walk in with a fresh confidence that I won’t indulge on the day’s […]

I had to prep myself before I tasted each dish today. Why? Because we were eating liver and onions at 11 a.m. And I’ve never had liver—and I sure didn’t […]

I’ve never eaten rabbit and I attribute it to having a pet rabbit, Honey Bunny, when I was younger. I thought it unjust to take a fork to a rabbit […]

Today was about wet cooking techniques, or cooking things in liquid. And what it amounts to is a lot of standing around and watching liquid simmer. Our task was to […]

Today is the first day of Level 2, which means a new kitchen, a new textbook, and a new assistant chef (we all will miss Chef Laura). But Chef Dominique […]

Today was the last day of level one, and nerves were palpable this morning during our practical exam. The challenge was threefold: 1. In 20 minutes, we had to julienne […]

I almost made it through level one of culinary school with no injuries. Almost. But this morning I grabbed a panhandle that was screaming hot. And now the pad of […]