Day 25: My Flip is a Flop
Growing up, I hated omelets. I equated it to fried vomit. Chunky bits of vegetables webbed into a disk of eggs, and outlined with a crusty brown veiling was never […]
Tag Archives: The International Culinary Center
Day 17: Pork, A Nice White Meat
“If you want to get rid of somebody, give them to the pigs.” This was our opening line for pork day. And when Chef said it, I wasn’t sure if […]
Day 16: Beef, it’s what’s for dinner (sort of)
“You’re very happy this morning because you know what’s for dinner…beef”, says Chef to the class, who then goes on to correct his joke. “Well, for lunch, but you know […]
Day 15: Dead Duck Day
The most striking thing about today’s lesson was how fast I wolfed down my duck l’orange. Most of the meals we make in class are—in the word’s of Chef—“Old school, […]
Day 8: Pickling and Preserving
When I found out duck confit is a method of preservation, I immediately tried to justify it as being a healthier dish. Any excuse to eat duck confit, or duck […]
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 […]
Fork Adventures 