I’m a life-long learner, which for me normally means marketing lingo and yoga techniques. No longer! In the fall of 2014 I am participating in Braise’s Culinary School 10-week long program where we are covering all you need to know to be a great home chef.
It’s a blast and I am learning so much! Here I thought I was a decent cook before. Whew! Consider me like an oyster – freshly shucked from the bottom of the sea floor to share pearls (of wisdom) and tasty treats as I ingest them. Enjoy!
Here are the weekly recaps as they happen:
What did I learn in week one of cooking school? That I know nothing! (And how to cut stuff…)
Since I wasn’t in class this week, let me give you a little breakdown of what the Braise Culinary School classroom is like, so you can really play along at home.
We got saucy in week three of cooking school at Braise. I give you the cliffnotes and a recipe for homemade mayo.
This week’s lesson is easy in theory, but hard to comprehend – You can throw away your cookbooks. You do not need them. Whoa…
Fresh pasta is tasty, sure, but is it worth all the effort? Jury is still out on that issue, but we know this brown butter sage sauce is worth any bit of effort!
This week at Braise was all about veggies and grains which are, in my opinion, the unsung heroes of the dinner table.
Yoozer. I don’t know where to begin following last week’s Bread class. Hear the highlights & get a butter recipe perfect for a holiday menu.
I’ll need to learn to stop licking the bowl if I’m ever going to be a professional pastry chef. So many sweet treats this week!!
In week nine we learned about wine pairing and menu planning. We also ate and drank all of the things. Come read to play along at home.
Here it is! The big recap post from this weekend’s Braise Culinary School graduation dinner. So many pictures, you don’t need many words from me.
*This cooking school experience was partially sponsored by Braise. As always, thank you for reading and supporting companies I partner with, which allows me to showcase more unique experiences and recipes for you. As always, all opinions are my own. *