I wonder if a racecar driver ever finds himself in a workshop learning about how to rebuild a BMW S54 engine* and thinks “gee, this is probably good for me to know. It will make me a better driver knowing the intricate details involved, but I’m not the mechanic. And we use Ford in our […]
If my mom were still around, she would call this week’s class the “garp up the plate” class. You know all those delicate drops and fancy brushstrokes you see on the plates of white tablecloth restaurants and the final scenes of PBS-type cooking shows? Yep, that’s what we learned about this week and it was ah-maz-ing. […]
Since I’m not 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. First off, the textbook. Look at this tome! It is huge; full of every possible tip, trick and recipe I could ever need. (No, […]