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Day 15: Dead Duck Day
The most striking thing about today’s lesson was how fast I wolfed down my duck l’orange. Most of the meals we make in class are—in the word’s of Chef—“Old school, good school.” They always involve...
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Day 17: Pork, A Nice White Meat
Chef Laura checking out the chops “If you want to get rid of somebody, give them to the pigs.” This was our opening line for pork day. And when Chef said it, I wasn’t sure if this was a French farm...
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Day 25: My Flip is a Flop
Growing up, I hated omelets. I equated it to fried vomit. Chunky bits of vegetables webbed into a disk of eggs, and outlined with a crusty brown veiling was never my first choice on a menu. And after...
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