| When you think about going to culinary school, you might imagine students in chef toques carefully plating things with tweezers, or discussing the merits of one sauce over another. At least, I always did before I got a chance to get a taste of that culinary school life myself thanks to a hundred-hour Culinary Techniques program at the International Culinary Center. What I found in the six weeks I participated in the program—a kind of accelerated, compressed version of the first two semesters of the professional track—was that the way I thought about cooking totally changed in ways I didn't anticipate. Read more... |
