My passion is gastronomy but by professional training I am a teacher; 28 years teaching secondary school Sciences, Health and Mathematics in public and private schools in the USA, Africa, South America and Asia. I was very active in after-school programs and taught cooking classes among other courses. Travelling to 34 countries has allowed me to gain insight and cooking techniques from locals.
My parents were depression kids; food was a privilege in those days, and frugality was mandatory. So they saw to it that my sister and I never went hungry, wishing at times we could, but had to 'sit there and eat every bite'. Mom was English, so everything was boiled or cooked until it was done, then cooked some more. Gray brussel sprouts, squishy fall-apart veggies, tough meats. My sister and I loved to go to Aunt Nancy's, where we could eat real steak, juicy and pink in the middle! Mom said, '...she must've learned that in France'. We didn't know food could 'taste good' until we went away to college! But to be fair to Mom, her desserts were superb!
Once on my own and master of my own kitchen, I began learning. Biggest lesson was that Cooking is an Art and Baking is a Science. Always follow the recipe exactly at first, then adapt. And collect good recipes! Take classes! While teaching in southern Maine, I spent many a free-period in Master Chef John Couture's culinary arts labs, learning alongside his students. I also took a few classes at Stonewall Kitchen; and highly recommend ANY CLASS with Michael and Sandy Jubinsky at the Stone Turtle Baking and Cooking School. I took several of their classes and the fire-wood intensive, and then apprenticed there for a few years before moving to Chautuaqua.
I highly suggest reading James Beard and James Petersen; learn cooking theory and techniques.
I have been studying the great masters for 40 years now, starting with Graham Kerr and Julia Child. TV has been wonderful, and you can learn a lot, but be careful who you watch; you can pick up some bad habits! Jacques Pepin's techniques of egg preparation are superb (did you know the Chef Hat is supposed to have 100 folds, each representing an egg cooking technique). Alton Brown adds a scientific component that I find enjoyable, as well as challenging traditional methodology (i.e. - making Roux).Watch and learn Guy Fieri's knife skills. Ming Tsai's TV show, East Meets West, fuses oriental with western cuisine. If you ever have a chance to eat at the Blue Ginger, his restaurant in Wellesley, Mass., DO IT! I was taken there for my fiftieth birthday, and Ming, himself, taught me how to make his Spicy Thai Mussels - best I have ever eaten! .
I hope I have enticed you to take a plunge and expand your culinary skills, techniques and repertoire. See you in the kitchen!!!
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