Waverly Root

I just finished reading Waverly Root’s “The Food of France”  and it was a delightful read on a country whose food I love and respect.  I also realized upon reading this book that it is the basis for all the regional French lectures we present at Cook Street.  So if any of you are planning [...]

A primer on Hydrocolloids

I was checking out Dave Arnold and Nils Noren fascinating blog Cooking Issues and landed on this primer they wrote on Hydrocolloids.  This a detailed explanation on how all these different gums and thickeners work.   Dave has great way of explaining this fairly complicated topic and I thank him for making it available to all [...]

A quick visit to Merida Yucatan

Today Roberto Solis came to our school.  He is a chef from Merida Yucatan and he is here on the behalf of the Mexican embassy to promote his country.  Roberto is a chef who owns the restaurant Nectar in Merida.
Two weeks earlier the Mexican embassy sent some representatives to show off some the Mexican wines [...]

Michael Pollan article

This is a long article, but very well written by Michael Pollan who wrote “Omnivore’s Dilemma”   He goes about explaining our current fascination with the food TV network and our reptilian connection to the world of cooking.  The message is clear:  Cook your own food, it’s better for you.
I am happy I get to teach [...]

Powerpoint Presentation: a Brief History of Haute Cuisine

My student’s had a hard time getting down all the names of the key players in my lecture on a brief history of  Haute Cuisine today, so I decided to post the presentation for all to access.  Trust me it is very hard to narrow down some of the most influential chefs to a one [...]

Sad but true. The French are changing their eating habits

An interesting article about the trend in France towards fast and inexpensive lunch alternatives.

Le Sandwich Takes a Bite Out of French Tradition

By Edward Cody
Washington Post Foreign Service
Friday, June 26, 2009

PARIS, June 25 — Ah, France, bastion of the three-hour lunch. First comes the appetizer, followed by the main course, then cheese [...]

Grant Achatz takes a new look at the dining experience

Just read this article and watched a video clip about a new concept on dining at Grant Achatz Alinea restaurant.   Pretty cool idea, though hardly novel in the history of food (just eat diner in a tent with nomads).  It is novel in the world of fine dining however.   This is certainly a whole new [...]

Natural Foie Gras

Watch this presentation on natural foie gras by Dan Barber.  Dan just recently made this same presentation in Denver for the IACP conference in April.  Natural foie gras, what a concept.  It kind of takes the wind out of the activists’ sails.
What is worse?  Naturally raised foie gras or industrially raised chicken?

Vinaigrette demo for the 5th graders at Fireside elementary

On Monday the 18th,  I went to my son’s elementary school to do a vinaigrette demo for the 5th graders as part of the “Garden to Table” project.  The vinaigrettes were designed to go with the salad greens that were planted in the garden we dug up and prepared at the school.  The goal: do [...]

Showtime at the Sheraton: Day 2 in Montevideo

I was up early to get a leg up on the day.  After breakfast I checked in on the seminar. After watching Saul open the session and the American Chargé d’Affaire (person who is the ambassador to Uruguay in the absence of the Ambassador) deliver a very quick speech to the group.  I decided I [...]