Posts by erikanderson2

I had a chance to work with Bruce Sherman of North Pond in Chicago during a stage or trail run seeking employment. I did not get the job <sniff> but had a chance to see how a new and up and coming chef runs his kitchen and, as I...

Try adding some Lapsang Souchong (a black tea from Taiwan - an assertive, tarry tea with pine smokiness) during the curring process. It will add a wonderful subtle depth of smoke and wood flavor to your cured fish. I work at a place...

Thanks so much, to everyone, for the replies. :D splm, I now have a clearer picture of what the program entails. The program sounds very intensive and a very good experience. Thanks!! Kafka_66, you are very right, it is all...

Thanks Sandra for your reply. Everything I have heard about Le Cordon Bleu (London) program is good. From your experience it sounds like that the there are small class sizes which is great. I am also wanting to take the same...

I just want introduce myself, first off, and say that I am new here and happy to find this great forum. This question has two parts: 1)If I want a solid education in classic French technique, with a program length that is a...