cheryl
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The 9 Most Important Things I Learned in Cooking School - Kitchn
I knew from a young age that I wanted to join the CIA. No, not the Central Intelligence Agency — the Culinary Institute of America, one of the world’s premiere culinary colleges. I spent two years studying a wide range of subjects from basic knife skills to butchery lessons. And after I graduated I spent years working in professional kitchens, putting some of those skills to use.
Now, nearly 10 years later, I feel lucky to be working at Kitchn as a recipe developer, food stylist, and writer, and to be able to share some of what I learned with you. From simple seasoning techniques, to tricks for making restaurant-quality sauces at home, these are nine of the most practical lessons I still use today.
I knew from a young age that I wanted to join the CIA. No, not the Central Intelligence Agency — the Culinary Institute of America, one of the world’s premiere culinary colleges. I spent two years studying a wide range of subjects from basic knife skills to butchery lessons. And after I graduated I spent years working in professional kitchens, putting some of those skills to use.
Now, nearly 10 years later, I feel lucky to be working at Kitchn as a recipe developer, food stylist, and writer, and to be able to share some of what I learned with you. From simple seasoning techniques, to tricks for making restaurant-quality sauces at home, these are nine of the most practical lessons I still use today.