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Articles tagged with Cooking School Daze

  • What Grows Together Goes Together…in Spain

    One of the new perks of being a New School of Cooking alum is being able to sign up for one of their alumni classes. The school has seminars on all kinds of...


  • Food is Love and I Love Wine, So is Wine Food?

    I can’t tell you how sad I was that this was the final class in our series. Although I had missed a couple of classes (one I told you about and the other a...


  • Cooking by Design

    I had to miss last week’s class because of a keynote speech I was hired to give. The class was all about buying and cooking fresh, local foods. My friend,...


  • Indulge in Indian

    If you had to describe Indian food, what words would you use? Flavorful? Bold? Spicy? All of the above? The thing I love about Indian food is the wealth of...


  • Asian Influence

    What’s the first thing you think of when you ponder Chinese and Japanese cuisine? They all go well with rice. This is because much rice comes from the Far...


  • A Mouthful of Mexico

    This week’s cuisine was all south of the border. I’m not a huge fan of Mexican food, but as I found out, much of what I think of as Mexican is really...


  • Mezze from the Mediterranean

    As a whole, the Mediterranean is my favorite part of the world for food. It’s simple, made with fresh ingredients and is very “user-friendly.” From...


  • Crème, Beurre et Fromage

    Guess which country we tackled this week? French food is known to be the most “unfriendly” cuisine out there. Translation: it is the most complicated...


  • School Daze Part Deux

    Yes, I am back in cooking school. It was a bit of a toss-up as to whether or not I wanted to take the Level Two classes at The New School of Cooking here in...


  • Testing, Testing - Part 2

    The last day, the last test. Everyone in class was nervous. We were told that there would be no recipes this week. It all had to be from memory. My...


  • Testing, Testing - Is This Thing On?

    After almost six months of learning all aspects of cooking and baking, it is time for us to see if anything actually sunk in. We were nervous wrecks for the...


  • How to Prepare Plated Desserts

    This is the last week of learning for my Pro Chef Level 1 course and appropriately enough, like finishing a fine meal, we made desserts of all kinds....


  • How to Make Quiche

    In this second week of baking we learned about making pastry dough and various quick breads. All pastry dough and batters have similar ingredients, but...


  • How to Bake Yeast Breads

    For the next three weeks, I’ll be learning how to bake. It might seem easy to many of you, but I grew up in a household where breads and pastries were...


  • How to Prepare Charcuterie

    Back fat. I don’t want it on me, I don’t want it in my food. Unfortunately, this week we didn’t have much choice. We were learning about charcuterie,...


  • Meat- It's What's for Dinner Part 2

    Like my lessons for cooking poultry, last week and this week were all about how to prepare with dry and wet techniques. This week, we learned about braising...


  • Meat-It's What's for Dinner

    Tonight started two weeks of “Meat”-beef, pork, lamb and veal. I had a picture in my head of Tim Allen grunting like a caveman while grilling a 72 oz....


  • How to Cook Poultry, Part 2

    Week two of poultry was an interesting class. The reason? BRAISING!! This week was all about the wet, slow cooking of poultry. Braising is a wet, low...


  • How to Cook Poultry

    Chicken is the most popular main course in the country, but there are a lot more fowl choices out there than just the standard 3-4 pound broiler/fryer that...


  • Cooking School Daze, Week 10, part 2

    Crustaceans crawl around the bottom of the ocean eating all the stuff the other fish drop. Or at least that’s how I picture them in my head. They are,...


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