culinary school chronicles

Culinary School Chronicles: Winemaking

This is the seventh article in a series about attending Culinary School.

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The Culinary School Chronicles: Cooking In Quantity (and a Recipe for Knoephla Soup)

In my last culinary school update for this series, I wrote about making Peking ducks, the most memorable project our class has undertaken so far. The heart of our culinary program, though, lies not in our afternoon classes but our morning labs. From 7 a.m. until at least 11 a.m., we students sleepily shuffle in to prepare for the school’s breakfast and lunch service.

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