Week 3 Day 4: Alsace

and Today at Cook Street we dance! Ya vol, sneil, bitter. I have to get into character whenever we have a theme day and this day I know used to be a special one for Chef Dale, who has strong germanic roots. We had a blast. My group is like an improv class. The students [...]

Week 3 Wednesday: Le Fromage

This day had me up for the long lecture and serious tastings: Cheese, Salt and Olive Oil. I had been working on producing a cheese powerpoint presentation. I have always been intimidated by trying to produce one before. Yet another MS product to try and learn, but in actuality it is easy to do. So, [...]

Week 3: Tuesday, Ingredient Identification and tasting, tasting, tasting

After a long weekend it takes a little more effort to get the engine back on track. We’re in week 3 and the focus is ingredient identification and to taste as many examples of different ingredients as possible. What better way to learn every color available to a cook’s culinary palette than to taste them. [...]

Week 2: Thursday

This program goes at a very fast pace and consequently there is a lot of information covered in a short period of time. On this day roughly 2 hours are devoted to the lecture on methods of cooking. This is an absolutely essential topic and really if one could inject a student with all [...]

Week 2: Wednesday, Fazzoletti

Now that you have seen a typical day. Let’s focus in on the rest of the menus for week two. On Wednesday the 16th. We had Anchoiade and Brandade for appetizer and Scampi Provençale with fazzoletti.I have fallen in love with the pasta recipe found in Thomas Keller’s French Laundry cookbook which is the [...]

A typical Day at Cook Street

I usually arrive at work at 7:45am. The HX bus drops me off less than a block away from work. By the time I get through the doors the place is in full activity. The pastry kitchen led by Chef Lexie has been working since 7:00 am, prepping breakfast, firing up the wood burning [...]

Hello and welcome to the new food blog “a lamb before thyme” I have recently started a new job as a Culinary Arts Instructor at Cook Street School of Fine cooking and I wanted to, among other things, give a brief account of my day to day job. I will share plenty about [...]

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