Author Archives: admin

Imagining the Mediterranean in the Kitchen

How can we define the Mediterranean as a unified geographical unit? Is it possible? This is a question I have spent a lot of time thinking about anthropologically. While teaching a course on the ethnography of the Mediterranean a few … Continue reading

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It’s not just dessert

At the start of pastry week, I considered sweets to be an island unto themselves on the culinary map. However, as the days passed, I began to reconsider my separatist approach to dessert. Sugar marks moments of celebration, it picks … Continue reading

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Is culinary school sustainable?

Learning to cook produces a lot of waste. Questions of sustainability pushed forward in my thoughts last week as I gutted, prepped and cooked fish that I would ultimately throw out. The fact that so much food goes in the … Continue reading

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“Oui, Chef!”

Moving from the graduate seminar room to the culinary school kitchen, one of the biggest adjustments for me has been learning my place in the kitchen hierarchy–at the bottom. The professional kitchen is not a democratic place. When the chef … Continue reading

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Brigade

My first week of culinary school at Ducasse Education has left my mind spinning and my feet throbbing. Adjusting to a new type of work and different rhythm of life were just two of the challenges. On the first day … Continue reading

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