The Heirloom Pan: Cooking Class

Tuesday, October 20, 2009

Cooking Class

Who's a master chef in training? Well, I had my first cooking class today! If that counts. It was taught by a sous-chef from a local Italian restaurant. The class focused on basic knife techniques and quick snack recipes. The chef illustrated the julienne and brunoise vegetable cuts. He then made a caprese salad and two different types of trail mix. Even though the class wasn't interactive, I was so engaged and really didn't want the class to end when we wrapped up after 1.5 hours. I'll definitely be doing this again! I have already found a class nearby at the Viking Cooking School in Bryn Mawr. Who wants to join me?

Image:

http://www.flickr.com/photos/calliope/ / CC BY 2.0

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More about me...

I grew up in the rolling hills of North Mississippi with four large garden plots directly adjacent to my home. I spent my summers sowing fields, eating fresh, homegrown produce, and steering clear of indigenous reptiles.

My first food memory is shelling purple hull peas with purple-stained fingers at our kitchen table, and most of the early part of my life revolved around food. As a family, we farmed the land. We hunted the woods. We fished the lakes. We raised our own pigs. We foraged the native foods that grew wild around us (such as blackberries, plums, muscadines, and poke salad). Quite naturally, we also did a lot of cooking. So, it's no surprise that I take the Virginia Wolfe approach to life: "one cannot think well, love well, sleep well unless one has dined well."

At age 23, I became pesceterian. Some people tell me, I've lost my southern roots. I find that absurdity pretty funny. I find solace in my buttery, delicious cornbread muffins. As I strive to live healthier and continue to expand my culinary repertoire, I build on the history and traditions that have brought me and sustained me thus far.