https://theonewhoeats.com/2013/04/29/day-113-we-graduate-at-carnegie-hall/https://theonewhoeats.com/wp-content/uploads/2013/04/lipstick-ladies-e1367269414311.jpglipstick ladiesLipstick Ladieshttps://theonewhoeats.com/wp-content/uploads/2013/04/img_8351.jpgIMG_8351Lipstick culinary chickshttps://theonewhoeats.com/wp-content/uploads/2013/04/img_5092.jpgIMG_5092Dorothy Cann Hamilton and me!https://theonewhoeats.com/wp-content/uploads/2013/04/graduation.jpggraduationShaking hands with the Executive Vice President, Chris Pagani2013-05-10T02:32:12+00:00monthlyhttps://theonewhoeats.com/2013/02/22/day-112-goodbye-culinary-school/2013-03-21T21:49:55+00:00monthlyhttps://theonewhoeats.com/2013/02/19/day-111-chef-says-goodbye/https://theonewhoeats.com/wp-content/uploads/2013/02/photo-4-2.jpgphoto 4-2https://theonewhoeats.com/wp-content/uploads/2013/02/throwing-hats.jpgthrowing hatsWe let loose.2013-02-20T02:00:34+00:00monthlyhttps://theonewhoeats.com/2013/02/19/day-110-two-more-days-of-class/https://theonewhoeats.com/wp-content/uploads/2013/02/reaction.jpgreaction2013-02-19T02:23:52+00:00monthlyhttps://theonewhoeats.com/2013/02/18/day-109-the-perils-of-lobster-stock/https://theonewhoeats.com/wp-content/uploads/2013/02/20130217-213511.jpg20130217-213511.jpghttps://theonewhoeats.com/wp-content/uploads/2013/02/20130217-212159.jpg20130217-212159.jpghttps://theonewhoeats.com/wp-content/uploads/2013/02/20130217-211959.jpg20130217-211959.jpg2013-02-18T23:35:25+00:00monthlyhttps://theonewhoeats.com/2013/02/16/day-108-we-meet-again-poissonier/https://theonewhoeats.com/wp-content/uploads/2013/02/20130216-123828.jpg20130216-123828.jpg2013-02-16T19:04:43+00:00monthlyhttps://theonewhoeats.com/2013/02/16/day-107-fennel-again/https://theonewhoeats.com/wp-content/uploads/2013/02/20130215-230333.jpg20130215-230333.jpghttps://theonewhoeats.com/wp-content/uploads/2013/02/20130215-230206.jpg20130215-230206.jpg2013-02-16T14:40:59+00:00monthlyhttps://theonewhoeats.com/2013/02/14/day-106-i-almost-faint/https://theonewhoeats.com/wp-content/uploads/2013/02/photo-56.jpgphoto-56Sean's stitched finger2013-02-15T14:55:06+00:00monthlyhttps://theonewhoeats.com/2013/02/12/day-105-sea-bass-vs-sara/https://theonewhoeats.com/wp-content/uploads/2013/02/bass.jpgbasshttps://theonewhoeats.com/wp-content/uploads/2013/02/photo281.jpgphoto(28)Stripped sea bass. Note my scissor is about the length of a pencil.2013-02-14T22:21:31+00:00monthlyhttps://theonewhoeats.com/2013/02/14/a-valentines-day-surprise/https://theonewhoeats.com/wp-content/uploads/2013/02/sara.jpgsaraThat's my excited face.2013-02-18T17:35:37+00:00monthlyhttps://theonewhoeats.com/2013/02/11/day-104-cranking-cavatelli/https://theonewhoeats.com/wp-content/uploads/2013/02/photo-55.jpgphoto-55Pizza topped with prosciutto, arugula, and seared duck liver.https://theonewhoeats.com/wp-content/uploads/2013/02/photo-54.jpgphoto-54My pile of cavatellu dough2013-02-11T22:42:06+00:00monthlyhttps://theonewhoeats.com/2013/02/11/day-193-pesto-cavatelli/2013-02-11T21:57:08+00:00monthlyhttps://theonewhoeats.com/2013/02/10/day-192-holy-mackerel/https://theonewhoeats.com/wp-content/uploads/2013/02/20130210-122611.jpg20130210-122611.jpghttps://theonewhoeats.com/wp-content/uploads/2013/02/20130210-122540.jpg20130210-122540.jpghttps://theonewhoeats.com/wp-content/uploads/2013/02/20130210-122456.jpg20130210-122456.jpghttps://theonewhoeats.com/wp-content/uploads/2013/02/20130210-122426.jpg20130210-122426.jpg2013-02-11T03:36:45+00:00monthlyhttps://theonewhoeats.com/2013/02/07/day-101-potato-salad-thats-it/https://theonewhoeats.com/wp-content/uploads/2013/02/photo28.jpgphoto(28)https://theonewhoeats.com/wp-content/uploads/2013/02/photo27.jpgphoto(27)2013-02-07T23:39:03+00:00monthlyhttps://theonewhoeats.com/2013/02/05/day-100-the-mockery/https://theonewhoeats.com/wp-content/uploads/2013/02/photo26.jpgphoto(26)Sugar drizzled over bacon.2013-02-06T04:18:16+00:00monthlyhttps://theonewhoeats.com/2013/02/01/day-98-i-feel-like-a-mom/https://theonewhoeats.com/wp-content/uploads/2013/02/photo-48.jpgphoto-48Then topped with chocolate.https://theonewhoeats.com/wp-content/uploads/2013/02/photo-47.jpgphoto-47Butter cookie topped with Swiss meringue.https://theonewhoeats.com/wp-content/uploads/2013/02/photo-46.jpgphoto-46Redhead Hank and Lumberjack Sean lock eyes with the audience of Josh in the background.2013-02-04T21:34:37+00:00monthlyhttps://theonewhoeats.com/2013/02/04/day-99-i-blow-up-at-hank/https://theonewhoeats.com/wp-content/uploads/2013/02/photo-51.jpgphoto-51A plated toffee-pudding cake: Toffee sauce, sabayon, and mascarpone cheesehttps://theonewhoeats.com/wp-content/uploads/2013/02/photo-50.jpgphoto-50cardamon doughnuts with cinnamon ice cream and a splattering of chocolate saucehttps://theonewhoeats.com/wp-content/uploads/2013/02/photo-49.jpgphoto-492013-02-05T22:04:54+00:00monthlyhttps://theonewhoeats.com/2013/02/01/day-97-semmiifffrreedddooo/https://theonewhoeats.com/wp-content/uploads/2013/02/photo-45.jpgphoto-45Semifreddo2013-02-01T11:49:44+00:00monthlyhttps://theonewhoeats.com/2013/01/30/day-96-duck-again/https://theonewhoeats.com/wp-content/uploads/2013/01/photo25.jpgphoto(25)Duck legs searing https://theonewhoeats.com/wp-content/uploads/2013/01/photo24.jpgphoto(24)2013-01-31T15:15:38+00:00monthlyhttps://theonewhoeats.com/2013/01/24/day-92-save-the-pig/https://theonewhoeats.com/wp-content/uploads/2013/01/photo23.jpgphoto(23)2013-01-30T21:28:41+00:00monthlyhttps://theonewhoeats.com/2013/01/28/day-94-all-by-myself/https://theonewhoeats.com/wp-content/uploads/2013/01/20130128-163408.jpg20130128-163408.jpg2013-01-30T21:27:24+00:00monthlyhttps://theonewhoeats.com/2013/01/29/day-95-are-we-having-duck/https://theonewhoeats.com/wp-content/uploads/2013/01/20130127-122134.jpg20130127-122134.jpg2013-01-29T20:54:00+00:00monthlyhttps://theonewhoeats.com/2013/01/27/sunday-funday/https://theonewhoeats.com/wp-content/uploads/2013/01/20130127-133425.jpg20130127-133425.jpghttps://theonewhoeats.com/wp-content/uploads/2013/01/20130127-133403.jpg20130127-133403.jpg2013-01-30T23:17:41+00:00monthlyhttps://theonewhoeats.com/2013/01/27/day-93-its-the-final-countdown/https://theonewhoeats.com/wp-content/uploads/2013/01/20130127-114047.jpg20130127-114047.jpg2013-01-28T15:44:12+00:00monthlyhttps://theonewhoeats.com/2012/12/21/day-73-thats-a-wrap/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-31.jpgphoto-31What's left after you strain veal stock2013-01-27T15:34:28+00:00monthlyhttps://theonewhoeats.com/2013/01/24/day-91-i-miss-lunch-again/https://theonewhoeats.com/wp-content/uploads/2013/01/photo22.jpgphoto(22)Rabbit being plated2013-01-24T00:23:50+00:00monthlyhttps://theonewhoeats.com/2013/01/22/day-90-pesky-rabbit/2013-01-22T22:03:49+00:00monthlyhttps://theonewhoeats.com/2013/01/21/day-89-saucier-begins/https://theonewhoeats.com/wp-content/uploads/2013/01/20130120-104415.jpg20130120-104415.jpg2013-01-20T21:45:05+00:00monthlyhttps://theonewhoeats.com/2013/01/18/day-88-scallops-and-more-scallops/https://theonewhoeats.com/wp-content/uploads/2013/01/photo-44.jpgphoto-44Scallops on a bed of squid ink risotto2013-01-18T03:28:26+00:00monthlyhttps://theonewhoeats.com/2013/01/16/day-86-squid-ink-gets-messy/https://theonewhoeats.com/wp-content/uploads/2013/01/photo-43.jpgphoto-43Part of the plating station2013-01-20T22:23:20+00:00monthlyhttps://theonewhoeats.com/2013/01/16/day-86-beast-or-ballerina/https://theonewhoeats.com/wp-content/uploads/2013/01/photo21.jpgphoto(21)Artic char2013-01-17T00:15:23+00:00monthlyhttps://theonewhoeats.com/2013/01/14/day-85-goodbye-production/https://theonewhoeats.com/wp-content/uploads/2013/01/photo20.jpgphoto(20)The Vegetarian Entree: herb flatbread topped with mushrooms, eggplant, garlic confit, and garlic yogurt.2013-01-19T22:42:47+00:00monthlyhttps://theonewhoeats.com/2013/01/12/day-84-monk-and-me/https://theonewhoeats.com/wp-content/uploads/2013/01/photo-42.jpgphoto-42I have no idea why I'm smiling in this picturehttps://theonewhoeats.com/wp-content/uploads/2013/01/photo-41.jpgphoto-41Monkfish2013-01-12T15:26:29+00:00monthlyhttps://theonewhoeats.com/2013/01/10/day-83-duck-butchers-me/https://theonewhoeats.com/wp-content/uploads/2013/01/traditional-british-duck.jpgtraditional-british-duckPhoto courtesy of Farmison & Co (crazy days mean few to zero pictures)2013-01-10T20:41:23+00:00monthlyhttps://theonewhoeats.com/2013/01/09/day-82-i-start-to-hate-my-favorite-food/https://theonewhoeats.com/wp-content/uploads/2013/01/photo-40.jpgphoto-402013-01-16T02:26:09+00:00monthlyhttps://theonewhoeats.com/2013/01/08/day-81-i-build-a-terrine/https://theonewhoeats.com/wp-content/uploads/2013/01/photo-39.jpgphoto-39What you get when you order veg terrine at L'Ecole.https://theonewhoeats.com/wp-content/uploads/2013/01/photo-38.jpgphoto-38Roasted eggplant goes in first.2013-01-12T14:34:48+00:00monthlyhttps://theonewhoeats.com/2013/01/07/day-80-i-scare-the-men/https://theonewhoeats.com/wp-content/uploads/2013/01/photo3.jpgphoto(3)Pork Belly Appetizer2013-01-15T01:47:04+00:00monthlyhttps://theonewhoeats.com/2013/01/04/day-79-the-lonely-two/https://theonewhoeats.com/wp-content/uploads/2013/01/photo19.jpgphoto(19)Salad plating stationhttps://theonewhoeats.com/wp-content/uploads/2013/01/photo18.jpgphoto(18)Onion soup2013-01-06T19:00:31+00:00monthlyhttps://theonewhoeats.com/2013/01/03/day-78-garde-manger/https://theonewhoeats.com/wp-content/uploads/2013/01/photo-37.jpgphoto-37Frisee salad2013-01-03T03:27:30+00:00monthlyhttps://theonewhoeats.com/2012/12/18/day-70-sous-chef-chaos/2013-01-02T03:20:20+00:00monthlyhttps://theonewhoeats.com/2013/01/02/merry-new-year/2013-01-02T15:28:15+00:00monthlyhttps://theonewhoeats.com/2013/01/02/928/https://theonewhoeats.com/wp-content/uploads/2013/01/photo-36.jpgphoto-36https://theonewhoeats.com/wp-content/uploads/2013/01/photo-35.jpgphoto-35Chocolate soufflehttps://theonewhoeats.com/wp-content/uploads/2013/01/photo-34.jpgphoto-34Cranberry Linzer Tarts2013-01-02T02:52:34+00:00monthlyhttps://theonewhoeats.com/2012/12/28/day-76-a-cann-cookie/https://theonewhoeats.com/wp-content/uploads/2012/12/photo17.jpgphoto(17)https://theonewhoeats.com/wp-content/uploads/2012/12/photo16.jpgphoto(16)Chef Mimihttps://theonewhoeats.com/wp-content/uploads/2012/12/photo15.jpgphoto(15)Ginger snaps2012-12-28T02:17:50+00:00monthlyhttps://theonewhoeats.com/2012/12/26/day-74-things-get-real/https://theonewhoeats.com/wp-content/uploads/2012/12/photo11.jpgphoto(11)The ticket machinehttps://theonewhoeats.com/wp-content/uploads/2012/12/photo12.jpgphoto(12)Poppyseed cake topped with a quennelle of whipped cream, a schmear of lemon curd, and a baked applehttps://theonewhoeats.com/wp-content/uploads/2012/12/photo10.jpgphoto(10)The pastry kitchenhttps://theonewhoeats.com/wp-content/uploads/2012/12/photo9.jpgphoto(9)The view from the pastry kitchen2012-12-27T22:23:31+00:00monthlyhttps://theonewhoeats.com/2012/12/27/day-75-poppy-seed-smile/https://theonewhoeats.com/wp-content/uploads/2012/12/photo14.jpgphoto(14)https://theonewhoeats.com/wp-content/uploads/2012/12/photo13.jpgphoto(13)Poppy seed batter2013-01-02T21:07:30+00:00monthlyhttps://theonewhoeats.com/2012/12/20/day-72-saras-salty-cornbread/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-30.jpgphoto-302012-12-20T13:17:44+00:00monthlyhttps://theonewhoeats.com/2012/12/20/day-71-i-deal-with-veal/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-29.jpgphoto-29Endless pans of veal bones2012-12-20T00:47:16+00:00monthlyhttps://theonewhoeats.com/2012/12/17/day-69-the-lasagna-workout/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-24.jpgphoto-24Giant bowls of lasagna and tiny Albania2012-12-17T12:37:50+00:00monthlyhttps://theonewhoeats.com/2012/12/14/day-69-tea-time/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-23.jpgphoto-23https://theonewhoeats.com/wp-content/uploads/2012/12/photo-22.jpgphoto-22A Big Batch of Tea2012-12-17T22:39:22+00:00monthlyhttps://theonewhoeats.com/2012/12/13/day-67-broccoli-battles-and-killer-cornbread/https://theonewhoeats.com/wp-content/uploads/2012/12/vaughn.jpgvaughnhttps://theonewhoeats.com/wp-content/uploads/2012/12/shika.jpgshikahttps://theonewhoeats.com/wp-content/uploads/2012/12/broccoli.jpgbroccolihttps://theonewhoeats.com/wp-content/uploads/2012/12/pregnant-hank.jpgpregnant hankWhat happens after lunch...2012-12-13T03:24:47+00:00monthlyhttps://theonewhoeats.com/2012/12/12/day-66-a-wild-vegetarian-entree/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-21.jpgphoto-21Chickpea and wild ricehttps://theonewhoeats.com/wp-content/uploads/2012/12/2012120495150006.jpg2012120495150006Happy Birthukahhttps://theonewhoeats.com/wp-content/uploads/2012/12/photo-20.jpgphoto-20The Lunch Line2012-12-17T22:34:17+00:00monthlyhttps://theonewhoeats.com/2012/12/11/day-65-the-panic-room/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-19.jpgphoto-19Cooked Lamb Balls (Meatballs, that is)https://theonewhoeats.com/wp-content/uploads/2012/12/photo-18.jpgphoto-18The Infamous Lamb Trays2012-12-17T22:31:29+00:00monthlyhttps://theonewhoeats.com/2012/12/08/day-64-family-meal-begins/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-17.jpgphoto-17Chloe helping me shovel potatoes into pans2012-12-10T12:07:20+00:00monthlyhttps://theonewhoeats.com/2012/12/07/day-63-a-spanish-wedding/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-4.jpgphoto (4)Boqueronnes, Spanish anchovy filletshttps://theonewhoeats.com/wp-content/uploads/2012/12/photo-3.jpgphoto (3)Duck confithttps://theonewhoeats.com/wp-content/uploads/2012/12/photo-2.jpgphoto (2)Spanish Tortillahttps://theonewhoeats.com/wp-content/uploads/2012/12/photo-1.jpgphoto (1)Our Spanish-themed wedding2012-12-07T12:31:14+00:00monthlyhttps://theonewhoeats.com/2012/12/06/day-62-how-to-make-churros/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-16.jpgphoto-16Churros2012-12-06T11:46:37+00:00monthlyhttps://theonewhoeats.com/2012/12/05/day-61-homemade-wieners/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-12.jpgphoto-12https://theonewhoeats.com/wp-content/uploads/2012/12/photo-10.jpgphoto-10https://theonewhoeats.com/wp-content/uploads/2012/12/photo-9.jpgphoto-9Pork + Fatback= Hotdoghttps://theonewhoeats.com/wp-content/uploads/2012/12/photo-7.jpgphoto-7Wieners!https://theonewhoeats.com/wp-content/uploads/2012/12/photo-8.jpgphoto-8Spanish chorizo (left), Mexican chorizo (right)2012-12-06T11:24:05+00:00monthlyhttps://theonewhoeats.com/2012/12/04/day-60-the-pig-makes-a-public-debut/https://theonewhoeats.com/wp-content/uploads/2012/12/buffet.jpgbuffetOne side of our charcuterie buffethttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161246.jpg20121204-161246.jpgHank's Ham.https://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161233.jpg20121204-161233.jpghttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161216.jpg20121204-161216.jpghttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161152.jpg20121204-161152.jpghttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161117.jpg20121204-161117.jpghttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161105.jpg20121204-161105.jpghttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161051.jpg20121204-161051.jpghttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-161012.jpg20121204-161012.jpgOne side of our charcuterie buffethttps://theonewhoeats.com/wp-content/uploads/2012/12/20121204-160956.jpg20121204-160956.jpg2012-12-05T20:01:33+00:00monthlyhttps://theonewhoeats.com/2012/12/03/day-59-we-beef-up-the-buffet/https://theonewhoeats.com/wp-content/uploads/2012/12/photo-5.jpgphoto-5Foie Gras2012-12-17T21:18:11+00:00monthlyhttps://theonewhoeats.com/2012/11/30/day-57-we-make-sausage/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5997.jpgIMG_5997Chorizohttps://theonewhoeats.com/wp-content/uploads/2012/11/img_59991.jpgIMG_5999https://theonewhoeats.com/wp-content/uploads/2012/11/img_59941.jpgIMG_5994https://theonewhoeats.com/wp-content/uploads/2012/11/img_59911.jpgIMG_5991https://theonewhoeats.com/wp-content/uploads/2012/11/img_5988.jpgIMG_5988https://theonewhoeats.com/wp-content/uploads/2012/11/img_59771.jpgIMG_5977https://theonewhoeats.com/wp-content/uploads/2012/11/img_5975.jpgIMG_5975https://theonewhoeats.com/wp-content/uploads/2012/11/img_5967.jpgIMG_5967https://theonewhoeats.com/wp-content/uploads/2012/11/img_5996.jpgIMG_5996Me making chorizohttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5998.jpgIMG_59982012-12-02T14:55:43+00:00monthlyhttps://theonewhoeats.com/2012/11/30/day-58-pork-fat-duck-fat-pork-shoulder/https://theonewhoeats.com/wp-content/uploads/2012/11/img_6002.jpgIMG_6002https://theonewhoeats.com/wp-content/uploads/2012/11/img_6001.jpgIMG_6001A vat of fathttps://theonewhoeats.com/wp-content/uploads/2012/11/img_6000.jpgIMG_6000Rillette, pork shoulder cooked in pork and duck fat until it shreds apart with barely a touch2012-11-30T06:15:55+00:00monthlyhttps://theonewhoeats.com/2012/11/28/day-56-this-little-pig-came-to-soho/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5949.jpgIMG_5949Nic was responsible for scooping out the eyeball. No one wants that in their headcheese.https://theonewhoeats.com/wp-content/uploads/2012/11/img_5945.jpgIMG_5945https://theonewhoeats.com/wp-content/uploads/2012/11/img_5935.jpgIMG_5935Albania holding up the pig's freakishly long tonguehttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5934.jpgIMG_5934Georges sawing into our pighttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5925.jpgIMG_5925https://theonewhoeats.com/wp-content/uploads/2012/11/img_5923.jpgIMG_5923https://theonewhoeats.com/wp-content/uploads/2012/11/img_5919.jpgIMG_5919Chef Marc hacking into the headhttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5912.jpgIMG_5912https://theonewhoeats.com/wp-content/uploads/2012/11/img_5914.jpgIMG_5914Its hoovehttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5909.jpgIMG_5909Shika posing with our pig2012-12-03T12:10:32+00:00monthlyhttps://theonewhoeats.com/2012/11/27/day-55-we-pre-game-for-the-pig/https://theonewhoeats.com/wp-content/uploads/2012/11/fp-good-breeding-608.jpgfp-good-breeding-6082012-11-27T21:28:26+00:00monthlyhttps://theonewhoeats.com/2012/11/26/day-54-the-real-mock-midterm/2012-11-26T21:16:38+00:00monthlyhttps://theonewhoeats.com/2012/11/22/day-53-level-3-slows-down/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5904.jpgIMG_5904Eclairs and Paris Bresthttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5902.jpgIMG_5902Shortbread cookies dipped in ganache and touched with a dollop of lemon buttercream2012-11-22T16:39:04+00:00monthlyhttps://theonewhoeats.com/2012/11/22/day-52-the-kitchen-turns-into-a-lab/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5841.jpgIMG_5841Sean inspecting the sous vide treated cukeshttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5900.jpgIMG_5900https://theonewhoeats.com/wp-content/uploads/2012/11/img_5844.jpgIMG_5844Sous vide watermelon just like grandma used to make...https://theonewhoeats.com/wp-content/uploads/2012/11/img_5843.jpgIMG_5843On the left, sous vide treatment. On the right, cut watermelon.https://theonewhoeats.com/wp-content/uploads/2012/11/img_5834.jpgIMG_5834To prove how sous vide sucks the air out of food, Chef put a Marshmallow (the one on the right) in the machine.https://theonewhoeats.com/wp-content/uploads/2012/11/img_5830.jpgIMG_5830https://theonewhoeats.com/wp-content/uploads/2012/11/img_5828.jpgIMG_5828A circulatorhttps://theonewhoeats.com/wp-content/uploads/2012/11/img_5823.jpgIMG_5823Chef Hervé2012-11-22T02:03:29+00:00monthlyhttps://theonewhoeats.com/2012/11/20/day-51-i-become-a-teachers-pet/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5901.jpgIMG_5901Pot au Feu2012-11-20T05:14:35+00:00monthlyhttps://theonewhoeats.com/2012/11/19/day-50-it-feels-like-another-midterm-day/https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5233.jpg_MG_5233Salad Nicoise2012-11-19T05:59:47+00:00monthlyhttps://theonewhoeats.com/2012/11/17/day-49-mock-midterm-take-two/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5802.jpgIMG_5802Chef fixing a broken hollandaise2012-11-17T00:08:09+00:00monthlyhttps://theonewhoeats.com/2012/11/15/day-48-cream-puffs/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5806.jpgIMG_5806https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5811.jpg_MG_5811https://theonewhoeats.com/wp-content/uploads/2012/11/img_5813.jpgIMG_5813CREAM PUFFS2012-11-16T20:29:33+00:00monthlyhttps://theonewhoeats.com/2012/11/14/day-47-carnivores-love-boeuf-bourguignon/https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5795.jpg_MG_5795Chef Sixto and Chef Melanie tasting our boeuf bourguignon2012-11-14T03:46:35+00:00monthlyhttps://theonewhoeats.com/2012/11/13/day-46-things-get-fishy/https://theonewhoeats.com/wp-content/uploads/2012/11/img_5819.jpgIMG_5819Chef Sixtohttps://theonewhoeats.com/wp-content/uploads/2012/11/mg_5796.jpg_MG_5796Filet de barramundi Americaine2012-11-13T21:20:45+00:00monthlyhttps://theonewhoeats.com/2012/11/12/day-45-i-pet-a-roasted-chicken/https://theonewhoeats.com/wp-content/uploads/2012/11/img_57851.jpgIMG_5785Chef Marc, master chefhttps://theonewhoeats.com/wp-content/uploads/2012/11/img_57801.jpgIMG_5780https://theonewhoeats.com/wp-content/uploads/2012/11/img_57791.jpgIMG_5779My Grand Mere Chickenhttps://theonewhoeats.com/wp-content/uploads/2012/11/mg_5775.jpg_MG_5775My pet, Mr. Chickenhttps://theonewhoeats.com/wp-content/uploads/2012/11/mg_5775.jpg_MG_5775https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5777.jpg_MG_5777https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5787.jpg_MG_5787https://theonewhoeats.com/wp-content/uploads/2012/11/img_5785.jpgIMG_5785https://theonewhoeats.com/wp-content/uploads/2012/11/img_5780.jpgIMG_5780https://theonewhoeats.com/wp-content/uploads/2012/11/img_5781.jpgIMG_57812012-11-12T22:00:11+00:00monthlyhttps://theonewhoeats.com/2012/11/09/day-44-mock-midterm/https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5752.jpg_MG_5752https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5753.jpg_MG_57532012-11-09T20:26:59+00:00monthlyhttps://theonewhoeats.com/2012/11/08/day-43-total-fish-failure/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5769.jpg_MG_5769https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5771.jpg_MG_5771https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5770.jpg_MG_5770https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5768.jpg_MG_5768https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5767.jpg_MG_5767Chef Alain assessing today's amuse boucheshttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5773.jpg_MG_57732012-11-08T03:21:39+00:00monthlyhttps://theonewhoeats.com/2012/11/07/day-42-consomme-makes-me-nervous/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5755.jpg_MG_5755Everyone's plates lined up. Hungry?https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5745.jpg_MG_57452014-10-04T13:24:46+00:00monthlyhttps://theonewhoeats.com/2012/11/05/day-40-things-get-serious/https://theonewhoeats.com/wp-content/uploads/2012/11/mg_5747.jpg_MG_5747Pomme Darphinhttps://theonewhoeats.com/wp-content/uploads/2012/11/mg_5746.jpg_MG_5746Searing my porkchophttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5756.jpg_MG_5756The lineup of today's recipes2012-11-06T23:29:51+00:00monthlyhttps://theonewhoeats.com/2012/11/06/day-41-am-i-creative/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5755.jpg_MG_5755https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5754.jpg_MG_5754https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5746.jpg_MG_5746https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5751.jpg_MG_5751https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5749.jpg_MG_5749Prosciutto fritterhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5750.jpg_MG_57502012-11-11T14:00:09+00:00monthlyhttps://theonewhoeats.com/2012/11/02/day-39-test-day/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5366.jpg_MG_5366Reiley fishing out the chicken's wishbone (full disclosure: this picture was taken on chicken day, not today)2012-11-02T07:05:55+00:00monthlyhttps://theonewhoeats.com/2012/11/01/day-38-no-one-wines-today/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5742.jpg_MG_5742https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5741.jpg_MG_5741Our tasting palettehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5740.jpg_MG_5740https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5739.jpg_MG_5739https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5738.jpg_MG_5738https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5737.jpg_MG_5737Wine tasting classhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5736.jpg_MG_5736https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5735.jpg_MG_5735https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5734.jpg_MG_5734Whites on icehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5733.jpg_MG_57332012-11-01T08:34:36+00:00monthlyhttps://theonewhoeats.com/2012/10/31/day-37-flounder-my-way/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5710.jpg_MG_5710https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5719.jpg_MG_5719Stacey's spicy flounderhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5716.jpg_MG_5716Nic's flounderhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5717.jpg_MG_5717Shika's lime-tastic flounderhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5718.jpg_MG_5718Sean's mostly-eaten flounder (it was that good)https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5715.jpg_MG_5715https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5714.jpg_MG_5714Ricardo's flounderhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5710.jpg_MG_5710https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5708.jpg_MG_5708Flounder, my way2012-10-31T09:15:54+00:00monthlyhttps://theonewhoeats.com/2012/10/30/day-36-cranking-out-pasta/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5792.jpg_MG_5792Pasta dough: flour, egg, oil2012-10-30T15:22:02+00:00monthlyhttps://theonewhoeats.com/2012/10/29/day-35-say-cheese/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5706.jpg_MG_5706Lissadell smiling at her cheese platehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5703.jpg_MG_5703https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5702.jpg_MG_5702Mozzarella curdshttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5699.jpg_MG_5699Chef stretching mozzarella cheese curdshttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5685.jpg_MG_5685https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5680.jpg_MG_5680The makings of ricottahttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5678.jpg_MG_5678https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5694.jpg_MG_5694Cheesecloth packages of ricotta hung up to dryhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5690.jpg_MG_5690Nick having a little too much funhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5687.jpg_MG_5687Hanging up ricotta so it can drain2012-10-31T15:58:02+00:00monthlyhttps://theonewhoeats.com/2012/10/26/day-34-seasonal-recipe-day/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5677.jpg_MG_5677https://theonewhoeats.com/wp-content/uploads/2012/10/mg_56753.jpg_MG_5675https://theonewhoeats.com/wp-content/uploads/2012/10/mg_56752.jpg_MG_5675Sea bass in a port reduction saucehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_56751.jpg_MG_5675https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5674.jpg_MG_5674https://theonewhoeats.com/wp-content/uploads/2012/10/mg_56711.jpg_MG_5671Armando blows out his candles on a tiramisuhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5670.jpg_MG_5670https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5675.jpg_MG_5675https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5672.jpg_MG_5672https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5671.jpg_MG_56712012-10-26T15:34:01+00:00monthlyhttps://theonewhoeats.com/2012/10/25/day-33-healthy-food-again/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5668.jpg_MG_5668Watercress and grapefruit saladhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5667.jpg_MG_5667Falafel, pita, and roasted spaghetti squashhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5664.jpg_MG_5664https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5663.jpg_MG_5663https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5662.jpg_MG_56622012-10-29T19:04:32+00:00monthlyhttps://theonewhoeats.com/2012/10/24/day-32-an-introduction-to-nutrition/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5676.jpg_MG_5676A well-timed gift from the neighboring pastry classhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5661.jpg_MG_5661Pan-seared sea bass2012-10-24T19:59:25+00:00monthlyhttps://theonewhoeats.com/2012/10/23/day-31-crepes-and-maggots/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_56511.jpg_MG_5651Chef holding up chocolate to show whether it's temperedhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5654.jpg_MG_5654Tempered chocolate can be made into chocolate fans for decorationhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5651.jpg_MG_5651https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5658.jpg_MG_5658https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5660.jpg_MG_5660Crepes Suzettehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5659.jpg_MG_56592012-10-23T19:29:54+00:00monthlyhttps://theonewhoeats.com/2012/10/22/day-30-the-power-of-butter/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5649.jpg_MG_5649My strawberry and kiwi tarthttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5620.jpg_MG_5620https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5621.jpg_MG_5621Tom's genoise cakehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5614.jpg_MG_5614https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5613.jpg_MG_5613The beginnings of puff pastryhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5612.jpg_MG_56122012-10-22T01:44:34+00:00monthlyhttps://theonewhoeats.com/2012/10/19/day-29-we-resurrect-rolling-pins/https://theonewhoeats.com/wp-content/uploads/2012/10/george.jpgGeorgehttps://theonewhoeats.com/wp-content/uploads/2012/10/img_5591.jpgIMG_5591https://theonewhoeats.com/wp-content/uploads/2012/10/mg_55921.jpg_MG_5592https://theonewhoeats.com/wp-content/uploads/2012/10/mg_56021.jpg_MG_5602https://theonewhoeats.com/wp-content/uploads/2012/10/mg_56011.jpg_MG_5601https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5598.jpg_MG_5598https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5599.jpg_MG_5599https://theonewhoeats.com/wp-content/uploads/2012/10/mg_55951.jpg_MG_5595https://theonewhoeats.com/wp-content/uploads/2012/10/photo-2.jpgphoto-2https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5602.jpg_MG_56022012-10-24T21:50:58+00:00monthlyhttps://theonewhoeats.com/2012/10/18/day-28-puff-the-magic-souffle/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5585.jpg_MG_5585Frozen fruit souffle2012-10-18T10:39:39+00:00monthlyhttps://theonewhoeats.com/2012/10/17/day-27-ice-cream-im-getting-fat/https://theonewhoeats.com/wp-content/uploads/2012/10/img_5589.jpgIMG_5589https://theonewhoeats.com/wp-content/uploads/2012/10/img_5587.jpgIMG_5587Bavarian creamhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5584.jpg_MG_5584https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5585.jpg_MG_5585https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5581.jpg_MG_5581Chef Karen catching ribbons of vanilla ice creamhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5580.jpg_MG_5580Sean piping out Chantillyhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5575.jpg_MG_5575The beginnings of ice creamhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5574.jpg_MG_55742012-10-17T12:14:37+00:00monthlyhttps://theonewhoeats.com/2012/10/16/day-27-it-begins-pastry/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5565.jpg_MG_5565Creme caramelhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5561.jpg_MG_5561https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5559.jpg_MG_5559https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5557.jpg_MG_5557Creme anglaise, or vanilla sauce2012-10-17T21:28:12+00:00monthlyhttps://theonewhoeats.com/2012/10/15/day-25-my-flip-is-a-flop/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_55471.jpg_MG_5547https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5547.jpg_MG_5547https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5556.jpg_MG_5556Shika properly flipping her egg (unlike me)https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5552.jpg_MG_5552https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5555.jpg_MG_5555My ugly, broken omelethttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5553.jpg_MG_5553Chef flipping his omelethttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5554.jpg_MG_5554What a flat omelet should look likehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5543.jpg_MG_5543https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5537.jpg_MG_55372012-10-15T19:17:02+00:00monthlyhttps://theonewhoeats.com/2012/10/11/day-23-i-ate-tongue-today/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5510.jpg_MG_5510Casey sticking her tongue outhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5509.jpg_MG_5509Armando looking skeptical about this tongue dishhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5511.jpg_MG_5511Calf Tonguehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5512.jpg_MG_5512https://theonewhoeats.com/wp-content/uploads/2012/10/mg_55051.jpg_MG_5505Sweetbreads, or the thalamus https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5505.jpg_MG_5505https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5502.jpg_MG_5502Chef peeling off the liver's membranehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5503.jpg_MG_5503Liver wit sauteed onions2012-10-12T20:36:35+00:00monthlyhttps://theonewhoeats.com/2012/10/12/day-24-stuffed/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5519.jpg_MG_5519Chef piping stuffing into his chicken leghttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5532.jpg_MG_5532Nick working the livershttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5531.jpg_MG_5531Ricardo's on firehttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5530.jpg_MG_5530Chloe flambing our simple fois groishttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5520.jpg_MG_5520Chicken stuffed with...chicken.2012-10-12T20:11:24+00:00monthlyhttps://theonewhoeats.com/about/2013-06-10T13:29:05+00:00weekly0.6https://theonewhoeats.com/2012/10/10/day-22-pesky-rabbit/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5498.jpg_MG_5498Rabbit stuffed with olives and sun-dried tomatoeshttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5497.jpg_MG_5497Scrumptious lamb shankshttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5494.jpg_MG_5494Armando rolling his rabbit in caul fathttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5487.jpg_MG_5487https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5492.jpg_MG_5492Caul fat, the membrane lining of an animals abdominal cavitiyhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5488.jpg_MG_5488The bunny carcass I quartered2012-10-12T18:27:55+00:00monthlyhttps://theonewhoeats.com/2012/10/09/day-21-vealpot/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5481.jpg_MG_5481Pot au Feu (beef short ribs in a hot broth)https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5481.jpg_MG_5481https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5479.jpg_MG_5479Blackened onions for beef marmite (stock)2012-10-09T14:02:37+00:00monthlyhttps://theonewhoeats.com/2012/10/08/day-20-were-no-longer-rookies/https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5472.jpg_MG_5472Chef demonstrating how to remove the silver skin on venisonhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5463.jpg_MG_5463https://theonewhoeats.com/wp-content/uploads/2012/10/mg_5469.jpg_MG_5469Ricardo quartering our chickenhttps://theonewhoeats.com/wp-content/uploads/2012/10/mg_5461.jpg_MG_5461Today's lesson? Roasted chicken2012-10-07T12:31:02+00:00monthlyhttps://theonewhoeats.com/2012/10/05/day-19-the-final-exam/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5442.jpg_MG_5442https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5447.jpg_MG_5447Stacey holding up this steroid-induced carrothttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5449.jpg_MG_5449https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5448.jpg_MG_5448Everyone setting up their stations for the practical2012-10-06T13:20:59+00:00monthlyhttps://theonewhoeats.com/2012/10/04/day-18-its-all-about-lamb/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5440.jpg_MG_5440https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5438.jpg_MG_5438https://theonewhoeats.com/wp-content/uploads/2012/09/img_5431.jpgIMG_5431Best lamb stew I've ever hadhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5434.jpg_MG_5434Lamb chops marinating2012-10-05T19:58:47+00:00monthlyhttps://theonewhoeats.com/2012/10/03/day-17-pork-a-nice-white-meat/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5421.jpg_MG_5421Chef Laura checking out the chopshttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5420.jpg_MG_5420https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5428.jpg_MG_5428Pork tenderloin with candied lime zesthttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5426.jpg_MG_5426Our pork chop with mashed potatoes and a mustard sauce2012-10-03T12:40:26+00:00monthlyhttps://theonewhoeats.com/2012/09/14/day-1-the-adventure-begins/https://theonewhoeats.com/wp-content/uploads/2012/09/img_5430.jpgIMG_5430Dwarfed in my uniformhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_4983.jpg_MG_4983https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5216.jpg_MG_5216https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5216.jpg_MG_5216Chef Dominique and Chef Laura, our assistant chef.2014-07-13T11:18:54+00:00monthlyhttps://theonewhoeats.com/2012/10/02/day-16-beef-its-whats-for-dinner-sort-of/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5419.jpg_MG_5419Beef tenderloin with bone marrowhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5417.jpg_MG_5417https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5416.jpg_MG_5416https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5413.jpg_MG_5413https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5406.jpg_MG_5406Chef holding up a sirloin2012-09-30T22:33:03+00:00monthlyhttps://theonewhoeats.com/2012/10/01/day-15-dead-duck-day/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5403.jpg_MG_5403https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5391.jpg_MG_5391Nick caramelizing sugarhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5387.jpg_MG_5387Chef Dominique taking a butcher's knife to a duck's carcasshttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5393.jpg_MG_5393Duck L'Orange2012-10-09T18:05:12+00:00monthlyhttps://theonewhoeats.com/2012/09/28/day-14-the-worlds-most-popular-bird/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5367.jpg_MG_5367https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5366.jpg_MG_5366Reiley removing the wishbonehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5365.jpg_MG_5365Chef Laura trussing a chickenhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5372.jpg_MG_5372I missed the fireball on this onehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5371.jpg_MG_5371https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5370.jpg_MG_5370Shikha battling flameshttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5373.jpg_MG_5373Andrea isn't even phased2012-09-25T21:47:19+00:00monthlyhttps://theonewhoeats.com/2012/09/27/day-13-i-killed-a-lobster-today/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5359.jpg_MG_5359https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5361.jpg_MG_5361https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5360.jpg_MG_5360https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5356.jpg_MG_5356https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5358.jpg_MG_5358Escargothttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5348.jpg_MG_5348The dirty deed is donehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5346.jpg_MG_5346https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5347.jpg_MG_53472012-09-29T00:41:29+00:00monthlyhttps://theonewhoeats.com/2012/09/26/day-12-my-apron-is-really-staring-to-smell-like-fish/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5329.jpg_MG_5329Braised flounder with a glacage saucehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5326.jpg_MG_5326Using the salamander to brown the top of the glacagehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5323.jpg_MG_5323Fish sticks!https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5316.jpg_MG_5316Chef filleting a fishhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5315.jpg_MG_53152013-01-16T22:23:02+00:00monthlyhttps://theonewhoeats.com/2012/09/24/day-10-po-ta-to/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5265.jpg_MG_5265Pommes darphinhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5260.jpg_MG_5260https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5258.jpg_MG_5258https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5255.jpg_MG_5255Pommes souffles straight out of the fryerhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5254.jpg_MG_5254https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5253.jpg_MG_5253https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5250.jpg_MG_5250https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5248.jpg_MG_5248https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5274.jpg_MG_5274Chef and Sean peering at pommes souffleeshttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5281.jpg_MG_5281Classmate Armando standing in front of his deep-fryer2013-01-21T03:18:30+00:00monthlyhttps://theonewhoeats.com/2012/09/25/day-11-an-introduction-to-fish/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5306.jpg_MG_5306Shikha presenting our papilloteshttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5314.jpg_MG_5314Trout Meunièrehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5312.jpg_MG_5312Bass topped with a julienne of carrots, leeks, and celeryhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5301.jpg_MG_5301Chef smelling his papillotehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5296.jpg_MG_5296Chef Laura opening up the fish's cavity https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5297.jpg_MG_52972012-10-03T23:13:54+00:00monthlyhttps://theonewhoeats.com/2012/09/21/day-9-we-eat-like-rabbits-today/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5244.jpg_MG_5244https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5242.jpg_MG_5242Lissa's beautiful platehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5236.jpg_MG_5236Chef building his salad.https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5240.jpg_MG_5240My "too much personality" saladhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5233.jpg_MG_5233The first salad we made was a Nicoise salad2013-01-21T02:55:53+00:00monthlyhttps://theonewhoeats.com/2012/09/20/day-8-pickling-and-preserving/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5225.jpg_MG_5225Marinating the duck. https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5221.jpg_MG_5221Duck fat. No really. https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5210.jpg_MG_5210Preservation day means no ready-made food. Hence, we dine on family lunch and yesterday's onion soup. Not a bad deal, huh?https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5207.jpg_MG_5207Casey portioning our pickled vegetableshttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5205.jpg_MG_5205https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5212.jpg_MG_5212Getting fancy with brandadehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5216.jpg_MG_5216Chef Laura and Chef Dominique mixing the cod fritter mixturehttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5217.jpg_MG_5217Deep-frying frittershttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5219.jpg_MG_5219https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5201.jpg_MG_5201Chef trimming the salmon for gravlax2012-09-21T03:31:57+00:00monthlyhttps://theonewhoeats.com/2012/09/19/day-7-soup-makes-me-sweat/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5199.jpg_MG_5199Chef Laura critiquing a student's Farmer's Souphttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5193.jpg_MG_5193My station partner Casey plating our souphttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5189.jpg_MG_5189Caramelizing onions for onion souphttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5187.jpg_MG_5187Consomme garnished with vegetables2013-01-21T02:45:18+00:00monthlyhttps://theonewhoeats.com/2012/09/18/day-6-the-magic-of-emulsion/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5101.jpg_MG_5101Ron takes a torch to his sabayonhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5103.jpg_MG_5103https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5109.jpg_MG_5109https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5107.jpg_MG_5107Sweet sabayon poured over strawberries and bruleed. https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5093.jpg_MG_5093Station partner Tom whipping up a batch of mayohttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5096.jpg_MG_50962012-09-18T11:49:22+00:00monthlyhttps://theonewhoeats.com/2012/09/17/day-5-the-foundation-of-cooking-stock/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5082.jpg_MG_5082The aromatic elements of a brown stock: Garlic, thyme, bay leaf, and peppercornhttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5076.jpg_MG_5076Students helping Chef add water to fumethttps://theonewhoeats.com/wp-content/uploads/2012/09/mg_5075.jpg_MG_5075Fumet, or fish stock. https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5058.jpg_MG_5058https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5059.jpg_MG_5059Chef demonstrating how to tackle making a fish stock2013-01-17T01:37:10+00:00monthlyhttps://theonewhoeats.com/2012/09/16/day-4-the-terrible-tournage/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5035.jpg_MG_5035https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5044.jpg_MG_5044https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5028.jpg_MG_5028https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5030.jpg_MG_5030https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5034.jpg_MG_5034A "turned" carrot2012-11-14T04:59:01+00:00monthlyhttps://theonewhoeats.com/2012/09/15/day-3-guess-that-vegetable/https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5020.jpg_MG_5020https://theonewhoeats.com/wp-content/uploads/2012/09/mg_4973.jpg_MG_4973https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5018.jpg_MG_5018https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5016.jpg_MG_5016https://theonewhoeats.com/wp-content/uploads/2012/09/mg_4993.jpg_MG_4993https://theonewhoeats.com/wp-content/uploads/2012/09/mg_49801.jpg_MG_4980https://theonewhoeats.com/wp-content/uploads/2012/09/mg_5003.jpg_MG_50032012-09-15T21:58:21+00:00monthlyhttps://theonewhoeats.com/2012/09/15/day-2-a-lesson-on-food-safety/2012-09-15T01:25:30+00:00monthlyhttps://theonewhoeats.comdaily1.02014-10-04T13:24:46+00:00