Curiosity Fuels the Future of Global Gastronomy
Part of the experience of working in an accoladed restaurant was to learn about products used as the ingredients for their recipes. Here, a word about it.
What You Need to Know if You Want to Become a Chef
Starting a new job is always something exciting. However, starting this one was also something unimaginable and unforgettable at the same time.
Behind the Scenes: Understanding the Kitchen Brigade
The kitchen brigade system (brigade de cuisine) is a hierarchical system and everyone has specific responsibilities and follows a strict hierarchy.
French Cuisine History: The “Grande Table”
In a ” Grande Table “, you will celebrate the flavors of sophisticated French cuisine with unique dishes that explore the country’s culinary traditions.
A Small Step, but My Own Giant Leap
From my first day at the school, I re-learned everything from scratch. Today, I finish my training, and I’ll be responsible to continue learning, but
a beautiful adventure it’s been.
When the Oven Played a Very Bad Joke on Me and it was the Worst Day to Do so
Exam Day is stressful. Relying on a working oven in a kitchen is normal. But when this one tool fails, it can quickly be a catastrophe.
Getting Ready for the Second Round of Exams
During the semester we cooked 30 traditional dishes. The exam would be 1 of those 30 to convince the jury we were ready for what would follow.
Gardens and Gastronomy: A Trip to the French region of Berry
France is renowned for its culinary treasures, but it’s not all haute cuisine. Discover with us the culinary specialities @ Berry, France.
Butter in Traditional French Cooking: Why is there so much in it?
The great French cooking came about when taste and appearance was everything but why does French cooking have so much butter in it?
French Onion Soup for the Cold Weather
Since I was a little girl, I have liked the onion soup. Today, I decided to make my own version because we’re freezing.
