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 the accumulated practical hands on trial by fire knowledge a chef learns throughout his career on this topic alone and have them understand it in 2 hours the school would close its doors. However, as Paul Bocuse once told me in person this is a craft that can only be transmitted by a mentor to his/her apprentice by direct example and closely supervised repetitive practical application of technique.Any Culinary school that teaches mostly by demonstration and expects the students to join the workforce with this type of superficial education is potentially doing more harm to the industry than good. This intimate type of mentorship can only can only happen in a school with a student to teacher ratio of 8 to 1 maximum and ideally 6 to 1. I have been lucky to be involved with small schools that take this ratio to heart and have the integrity not to compromise this ideal.
The menu for this day was


  • Pepper and fennel crusted salmon with madeira sauce and soft truffle infused fat laden polentaimg_0082.jpg
  • Lemon lavender tarts for dessert (sorry Chef Lexie no pictures, I’ll try to do better from now on)

All this accompanied with another lively number from the languedoc. a viognier called l’crocodileimg_0075.jpg

Viognier is one of my favorite white varietals. At its best in its homeland of Condrieu in the northern Côtes du Rhone where it is the only varietal permitted. When I drink a Condrieu, I am instantly transported to the terroir and am flooded with the taste memories of endless tastings with the noble winemakers on the terraced slopes of this blessed wine oasis. Pierre Gaillard and Francois Villard are winemakers that have left a deep impression on my palette.I am so glad that I didn’t stay in advertising. Vive la cuisine!!!


2 Responses

  1. Very cool Andy. I look forward to checking in and reading.

  2. I have a passion for Viognier as well, Calera in California makes some killer Viognier. The Central Coast is not expensive and outstanding.

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