There are 10 students in my class, but only 7 hats showing in this pic. Today's class was more nuts and bolts. The first half we learned about safeserv regulations and how not to poison people. We also learned some of the realities of food costing and waste, and that each chef who runs her …
Month: June 2011
A chef is born!
Thanks to my new friend, Anne, I have a few photos of taillage techniques. For those who don't know French, taillage is the practice of cutting vegetables into uniform sizes and shapes. We learned how to ciseler, emincer, and make macedoine and brunoise cuts from vegetables. No student cut themselves, although Chef Tomm (cheftomm.com) predicted …
The start of a grande adventure!
Hello family and friends! This is my first foray into food blogging. I hope you'll enjoy reading about my cooking experiences over the next 6 months at The French Culinary Institute. Then, who knows what will happen. Hopefully, one day you'll visit my restaurant in Hawaii, where I'll be wearing a salty apron.
Salty Apron 