Category Archives: culinary school

Culinary school redux

        Best part about culinary school?   You learn to make doughnuts.  And croissants.                                                                                                                           And butterflied, de-boned, anglaised sardines with orange beurre blanc, braised pheasant with Calvados, cider, and creamy wild rice……..and let us not forget the profusion of mother sauces: … Continue reading

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Pan fried haddock with hollandaise

  A big part of the reason I haven’t written much lately is due to the increased number of hours spent in the kitchen and away from my computer–at culinary school!  It has been a whirlwind month filled with soufflé, … Continue reading

Posted in culinary school, eggs, seafood | 3 Comments