Citrus fruits add a burst of color and flavor to a variety of dishes, transporting our taste buds to the tropics during the cool, drab winter months. They peak between late …
The Inside Dish: Culinary School Lessons 25-60
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Grilled Salmon Tranche, Israeli Couscous, Duck Confit, Falafel with Tahini Sauce, Ravioli di Zucca, Crepes Normandy – you name it, I’ve cooked it (and eaten it). Officially halfway through my 6-month culinary school program, I find myself gaining a sense of confidence in the kitchen as I fall more in love with cooking every day.
Dinner conversations have evolved from chitchat over favorite restaurants to full-blown table tutorials about the proper way to sauté a chicken breast (hand motions included). Dialogue with new friends has shifted from “I love to cook” to “I eat for a living, ” as my palette has traveled from Burgundy to Beijing and beyond.
With just two months left in the program, I find myself expanding my culinary dreams into a vision that includes everything from catering to opening a restaurant to launching a gourmet food truck. And what better way to arm myself for the professional world of food than by getting up to speed on the extensive world of wines! Check out my Wine Essentials series for tips, tricks, and pairings, and as always, stay tuned for new recipes as I continue to explore my life through food while always leaving room for dessert.
For the latest updates in the food news scene, follow me on Twitter (@justataste) and get a behind the scenes look at life as a culinary student on DICED: The Official Blog of the Institute of Culinary Education.