Our class; in front: Chef Instructor Dan Fluharty. Left to right: Barry Gose, Aline Brown, Molly Lester, Fontaine McFadden, Jorge Olmos, yours truly, John Briggs, Alfie Regadio, Rob Park, Richard Johnson.
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Pursuing the passion of food and cooking
- Michael
- San Francisco
- Journalist writing about food, cooking and eating. Studying for a certificate in culinary arts at the California Culinary Academy, a Cordon Bleu affiliated school in San Francisco.
Blog Archive
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2010
(81)
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February
(35)
- REMINDER: Daily culinary blog has moved
- Am I cheating on my first love?
- 15 days, 27 breads and pastries; can we do it?
- Specter of weight gain rears its head again
- Blog on the move
- Cook goes into hibernation; flour child emerges
- How does he keep his slender figure?
- Last supper: Culinary school final exam platings
- Culinary school quotes of the week, Week 18
- Class picture: Culinary Arts, 2010
- NEWS FLASH: ¡Que Aprovecho! goes downtown!
- The wit and wisdom of Chef Dan
- The most important ingredient in cooking
- Today, all 10 of us were 'Top Chefs'
- On the last lap of 'cooking marathon'
- The problem with garnish, or, relevance in dining
- It's like CSI: Spinach gets creamed, steak gets gr...
- Final exam plating: Can I make it 'suprême'?
- BULLETIN: Egg demand falls as market bottoms out
- Jazz bassist Charles Mingus and the culinary arts
- Mystery basket menus for final exam
- Sharpening my knife and my mind for final exams
- Makin' bacon and other culinary delights
- Culinary school quotes of the week, Week 17
- Cooking -- and eating -- like Julia Child
- Why do chefs wear the tall hats?
- Today's menu: Could be flounder, could be omelet
- Lifting the veil on the "mystery" final exam
- Now I know how congressmen feel: making sausage
- March madness? No: February frenzy
- Culinary school: What a grind
- Back to being an ink-stained wretch
- What's the rush? Someone's hungry
- What's cooking today? Lamb stew in vol au vent
- Understanding how to control and adjust flavors
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February
(35)
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