Cooking Class

Yesterday was Day one of my Masters in French Cooking class and so far the experience has been extremely positive. I was happy to see that there were a lot of things about French food that I already knew, but I was even happier to learn some new techniques (simple ones) that I was semi-clueless about before. The most illuminating thing I learned was that for my entire life, I had been cutting onions incorrectly. I’m actually incredibly happy to discover this new onion chopping technique because I have probably chopped thousands of onions in my life and never once did I have an inkling that there was a way better than the one I was using.

Yesterday’s class included some fairly basic but important parts of French cooking such as stock making (got a couple of nice tips there too) and soup and salad making. Today is a crash course in fish, but what I’m really looking forward to is the meats and game. Our instructor told us that not only would we learn how to cook rabbit, but we’d learn about sweetbreads as well. I’m pumped!