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Just signed up for the Essentials of Fine Cooking course! By June 26, I’ll be a genius in the kitchen…just you wait and see. Some of the skills and techniques that the course covers:

  • Marinades, compound butters and emulsified sauces
  • Poaching, roasting, and sautéing fish
  • Roasting and sautéing poultry
  • Braising and sautéing white meats
  • Stocks, sauces, and soups
  • Grilling and stewing red meats
  • Preparing shellfish in sauce, steamed, and baked
  • Hygiene, safety, and methodology, including safe and effective knife work

And of course, I’ll be chronicling the entire journey right here.

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