June 22, 2016

Culinary School Lesson 7 - 9

In his book, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, Anthony Bourdain wrote that if you’re over 32 or you have eczema, you’re probably not cut out to be a chef. I think you can be anything you want, but I’m starting to see what he means. My hands are covered in eczema, cracked skin and rough patches. There’s not enough time between classes for my skin to heal. Last night in class, I sliced through my fingernail with a vegetable peeler of all things, but luckily, I didn’t break the skin. 

June 12, 2016

Culinary School Lesson 3 - 6

How in the world am I supposed to set up my station and get “mise en place” ready for 5 mother sauces in only 15 minutes when each ingredient has to be located and carefully weighed? And where the hell is the flour? And how come my scale isn’t zeroing properly? Is this salt or sugar?

May 27, 2016

Culinary School Lesson 2

It was another evening of running towards school with a 30 pound bag of uniforms, knives and other tools. I sweated through my locker room routine, making sure I had on my pants, chef coat, apron, neckerchief, chef hat, and hall pass. Culinary school feels so masculine; the uniform erases almost all evidence that you’re a female, and then you spend hours working with knives, fire and steel under the supervision of male chefs, but I digress...

May 25, 2016

Culinary School Lesson 1

After 5 years of playing with the idea, and months upon months of getting up the courage to sign the loan papers, I finally enrolled in culinary school. Here on Brooklyn Salt, I’ll document my experience; all the laughter, tears, sweat, blood and bernaise...

March 7, 2016

Lemon Pucker Tart

Francois Payard's lemon raspberry tart is so very tart. It also has a mound of marshmallow-like lime meringue on top and is dotted with fresh raspberries. I never knew I loved tarts until I tried Francois's. I was gifted one for my birthday and haven't been able to get tarts off my mind since then. Last week, while flipping through Ruth Reichl's book, My Kitchen Year, I saw her recipe for Tart Lemon Tart and immediately started a shopping list to make my very own lemon tart.