“I’m going to chef’s school,” I proudly told my clients. 

“Wait. Haven’t you already taken a ton of classes? You’ve written COOKBOOKS for cryin’ out loud!” they said. Okay, I’m paraphrasing all of their answers into one, but you get the idea.

Yes, I have done all that, but I’ve never taken a full course that teaches you EVERYTHING. I know what I know, but I still have a lot to learn. Many “cooking classes” that people take either just show how to make one or two specific dishes, or are only demonstrations where you can’t even get your hands on the food. If I wanted to expand my horizons and really learn the correct way to make sauces, all the different ways to cook meat and fish, and to actually bake something (yikes-CARBS), I needed a course that went literally from soup to nuts. Besides, if I want to re-engineer recipes, I need to know the ins and outs of the chemistry of cooking, too.