Culinary School: Week 3 (of 12 weeks)
Last Week's Diary: The Make-Ahead Egg Trick That Will Change Brunch Forever
I've been in culinary school for three weeks now and I already feel more confident in the kitchen. I was trying to think of what exactly made this class so special, and I believe it has something to do with a new way of looking at food and cooking. I'm learning the classic French basics, yes, but these basics seem to have a deeper purpose than I previously realized.
This deeper understanding of cooking can all be summed up with eggs.
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