Monday, March 1, 2010

Culinary School Photos

Maui onions, cipollinis, pearl onions, green onions, leeks, and gingers for our root vegetable tasting. Our chef instructor had us chop these up and caramelize them to taste their differences.

The lunchtime dessert table, which is fully stocked everyday with truffles, cakes, pies, and tarts from the Baking and Pastry classes. INSANE.

Citrus Tasting in our Product Knowledge class. We try Minneola oranges, blood oranges, Meyer lemons, Persian lemons, key limes, Rangpur limes, kumquats, pomelos, ruby grapefruit, I can't even remember them all. We do this tasting for every subcategory of produce (lettuces, root vegetables, apples and pears, cabbages, spices). Definitely beats regular lecture classes.

1 comment:

  1. Since you're learning so much about food, and the molecular level of things, you should consider contributing to Remedy Quarterly (tagline: stories of food, recipes for feeling good), which focuses on the healing aspects of food in a humorous way. New mags are the best places for new writers to get a foot in the door...