Tag Archives: culinary school
Culinary school’s grossest day
When I began culinary school in the spring, I noted that whittling potatoes into seven-sided footballs called tornes was the culinary equivalent of hazing. Now I know the real hazing comes in the form of a chicken galantine. In its … Continue reading
Fruit tart as a Rorschach test? It’s all about perspective.
Presentation is a big part of what you learn in culinary school. How food is designed and plated is nearly as important as how it tastes. Some might argue it’s just as important, since food has to look appealing … Continue reading
It’s the towels
When you start culinary school, your tuition covers a tricked-out knife kit, which includes, of course, various knives, a whisk, a fish spatula, pastry bag tips, and other tools. You’re also given five sets of uniforms–chef’s jackets, checked pants, … Continue reading
Ravioli, R.I.P.
Food is an ephemeral pleasure at best. It’s made specifically to be consumed, and you certainly don’t want to even look at food that’s been around for awhile. (Unless, of course, it’s the groovy, kitschy plastic variety used to … Continue reading
Consomme. It’s a metaphor for life!
One of the many cool things about culinary school is the Saturday skills-enhancement workshops. They’re included in the tuition, and a great opportunity to work on whatever you want. You sign up midweek so the school can have the ingredients … Continue reading
Culinary school update
I started culinary school this week. It’s exhilarating and exhausting to embark on what my instructor predicts will be “the best seven months of your life that you’ll never want to do again.” It’s five intense hours a day, … Continue reading
