This summer, we took a road trip through parts of northern California. Along the way, we stopped in at the venerable Culinary Institute of America in Napa Valley wine country. While at CIA Greystone, I discovered that they are the recognized leader in culinary education for undergraduate students, hospitality professionals, and food enthusiasts (aka "foodies").
Did you know that the college awards bachelors and associates degrees, as well as certificates and continuing education credits? Founded in New Haven, CT the college moved to its present flagship location in Hyde Park, NY in 1972. The school has since grown to add three more campuses, including California, Texas, and Singapore.
Holiday course offerings include festive holiday bites, holiday cookies, holiday pies, and hors d'oeuvre for the holidays. There are also a variety of tempting recipes sprinkled throughout Taste magazine, plus useful tips and tricks.
Preparation: The Key to Bringing a Meal Together
Understanding the French term mis en place, or "putting in place," is essential for the professional chef and home cook alike. The editors of Taste magazine say that getting your work space organized is essential. But you can attain mise en place as a state of mind too, with careful planning. In a busy restaurant kitchen, planning allows a chef to keep many tasks in mind simultaneously, arranging steps and assigning priorities. This same approach can make home cooking less hectic and more enjoyable.
1. Read the Recipe ... then gather all the necessary ingredients and equipment.
2. Make a Plan ... including advance preparation, and grouping together similar steps from different recipes (e.g. peel and mince all garlic at once).
3. Keep it Simple ... use convenience products such as canned broths and frozen vegetables to shave valuable preparation time.
Sounds easy enough. Let's get cooking!
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