Your Path to Glory
Posted 28 January 2003 - 02:05 PM
Posted 28 January 2003 - 03:48 PM
i would say that it was definitely in my mind when i applied to cooking school because i applied to be an "editorial stagiaire" at lavarenne. editorial stagiaires worked directly with anne willan, the director of the school, on her cookbooks. i didn't have conventional classes. my training was to cook her meals, to develop, test and edit recipes. at the end of the program, i did take normal exams -- both written and practical.
there are many great food writers who haven't gone to cooking school. it's certainly not a requirement. for me, though, i think cooking in restaurants and going to lavarenne has helped in lots of ways. when i'm interviewing chefs, i know what to ask. chefs do so many things naturally that home cooks would never think of, and it's helpful to catch those details and ask them about them.
at the times, i do a fair amount of cooking stories. most recently, i did one on turducken. i couldn't have done that story if i were a novice cook. knowing the basics of roasting, stuffing and slow cooking made the process of mastering turducken much more efficient. i also write a lot of recipes here. we have a wine panel column every other week and i do the pairing recipe for it. if i hadn't worked for anne willan (i worked for her for two years), then i might not know how to write a proper recipe.
Posted 29 January 2003 - 09:21 AM
What's your favorite Willan book and why?
Which Willan books did you have a hand in behind the scenes?
And is there a favorite moment or anecdote you'd be willing to share from that first formative period spent with her?
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 29 January 2003 - 11:25 AM
anne is very old school and i appreciated it. i think i needed that, coming from the states. no anecdotes are popping to mind at the moment, but i'll respond again if one does.
Posted 29 January 2003 - 12:27 PM
Whichever your "path to glory," I just want to say that I have really appreciated and enjoyed your responses and input here.
Sadly, I am not familiar with your column. I live in Austin, Tex, and do not receive the NYT (although I AM aware I could receive the Sunday New York Times at home).
From this (admittedly limited) eGullet exposure to you, your thoughts, ideas, and generosity of spirit (especially liked your answer as to how you respond to repeated food queries and suggestions at social gatherings), I've decided perhaps I SHOULD start receiving the "Sunday New York Times at home."
Thanks again. Very, very much.
JUST ANOTHER WALMART SHOPPER IN THE RURAL SOUTH.
Posted 29 January 2003 - 12:36 PM
I took pictures throughout the whole process but I save you and everyone else the sight of the untrussed birds!
Posted 29 January 2003 - 02:50 PM
and col klink, thanks for the turducken photo. i just made one last weekend for a party. how did you smoke yours? and how long did it take?
Posted 29 January 2003 - 03:02 PM
The clip art was courtesy of Ivan. I'm sure he could be cajoled into creating something appropriate for you.
hi. i like your clip symbol. where did you get it?
Would you ever have thunk that your path to glory would lead through eGullet?
Posted 29 January 2003 - 03:25 PM
I pulled the turducken off when the chicken hit 155 at which point, thanks to the brining, the turkey was only 165. I served it with a smoked goose and turkey gravy made from stock leftover from Thanksgiving. The next time I smoke a turducken, it will be with a stronger wood. Since the cavity is closed up, the turkey doesn't get as smokey as if it was unstuffed and you loose flavor that way. I'd at least use maple or if I can find some, mesquite or hickory. But those are tougher to find whole in Seattle!