Trying to explain Indian cuisine is like describing quantum physics. I love both, but they are best left to an expert. India’s cuisine is anything but uniform for many reasons: its 5000-year-old history, numerous settlers with diverse belief systems ...
Rona Lewis
Asian Awakening
Asian cuisine is probably my least favorite, so why has this Pro-Chef class turned out to be my favorite so far? It isn’t the taste or texture of Asian food; it’s because the MSG gives me headaches. Therefore, I thought… Asian food = headache. But ...
Fantabulous French
The French have contributed much to the eating pleasures we enjoy today, even if it is considered one the “unfriendly cuisines,” meaning complicated and hard to master. However, today’s impressive salad recipe couldn’t be easier. This week, our ...
Italian Inspirations
It has been six months since Rona & I graduated from Pro 1 Chef School. We are both excited to be back in the classroom to learn about ethnic cooking, palette development and food paring in Pro 2 classes. In Pro 1 we learned about techniques and ...
methods & madness…
class 16: yeast breads – a fragrant uprising
Recipes & Ramblings from Chef School Bread was one of the first things my mother taught me to bake. The fragrance of freshly baked bread was as familiar as a Saturday night bath on a frigid evening in Iowa. I could often be found covered ...