Who says you can’t take it with you?

by The Foodist
I invited The Foodist to guest blog here after reading his blog and learning that he was a student at The Culinary Institute of America. I thought it would be interesting to me and my readers to hear from someone as he made his way along what is certainly one of the more [...]

The Home Stretch

By The Foodist
Well, here it is. 18+ months, A gross amount of money, and a world of stress are just about to come to an end. Funny thing is, I have a feeling it’s just going to get replaced by something similar.
I started Escoffier Room Advanced Table Service a week and a half ago with [...]

A Panel of Chefs

By The Foodist
One of the benefits to going to the Culinary Institute of America is the fact that the school has so many Alumni and so much respect in the industry that its often the case that numerous demo’s, lectures, and panels are given at the school to enhance and inform the educational experience.
Normally I [...]

Too Many Chiefs

by The Foodist
With all the positive aspects about attending culinary school there are negative ones that should be address as well.
The Culinary Institute of America prizes itself as being the top culinary school in the country. It’s an idea that’s drilled into the heads of the students from the time we arrive on campus until [...]

Too Many Chiefs

by The Foodist
With all the positive aspects about attending culinary school there are negative ones that should be address as well.
The Culinary Institute of America prizes itself as being the top culinary school in the country. It’s an idea that’s drilled into the heads of the students from the time we arrive on campus until [...]

Family Meal

by The Foodist
The title refers to a term used by those in the food service industry to describe one of the few moments we have during prep and service to breathe, sit back for a minute and relax.
Most commonly when use this term, people who are not-in-the-know will look at me and say something like [...]

Family Meal

by The Foodist
The title refers to a term used by those in the food service industry to describe one of the few moments we have during prep and service to breathe, sit back for a minute and relax.
Most commonly when use this term, people who are not-in-the-know will look at me and say something like [...]

Funeral Food

by The Foodist
Unfortunately over my holiday break from school a family member passed, a well-loved man who was devoted to his wife (They just celebrated their 50th wedding anniversary last year), his children, and his town. I’ve been to a few funerals in my day so I have seen plenty of funeral food. But I [...]

The Dangers and Joys of Roux

By The Foodist
Bob’s last post and Jennie/Tikka’s comment about using roux in Alfredo sauce got me thinking.
Most of us rarely, if ever, use roux these days. There are a few reasons why:
A) It’s time consuming
B) It’s fatty/Considered not-healthy
C) It can sometimes be hard to work with
But there are a few cases where nothing else but [...]

Through New Eyes

by The Foodist
With our beloved Bob head deep in pork bellies and TCM I think its time I posted a little more to take the pressure off my gracious host a little bit.
I spent the day in the city Monday, inspired to catch an early train and spend a day wandering the streets before the [...]