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A raw food station by Charlie Trotter

Personally, I'm shocked that you are choosing to veto Trotter's. I mean, well, you mentioned hearing poor reviews or bad stuff about the restaurant.......I guess I'm not familiar with this stuff but what I can tell you is that I was there in May and it was AMAZING! Its a Chicago icon! Anyway.......I SUPPOSE its your choice and not mine, and of course it is pricey (but if you can handle Trio you can handle Trotters ) but my opinion is that if your here in Chicago, stop in at Charlies! ~Ben

I feel that the real way to sell a cook book is not by the recipes, for food.com and egullet.com have plenty of free ones, but by an approach or style to cooking, or by selling the author of the cookbook. But yes, I feel its true, cookbooks are too repetitive. ~Ben

Just what I've been waiting for! Sounds great. ~Ben

So....my understanding then would be that Extra Virgin is better for imparting actual flavor into the food......and possibly more expensive? If the flavor thing is true though, who would use normal olive oil and for what purpose? ~Ben

As stupid as this must sound....could someone please tell me the difference between extra virgin olive oil and just olive oil? Thanyou ~Ben

Chef, Thankyou so much for your answers in both questions. I really cannot express my gratitude, you have inspired me greatly. ~Ben

Interesting questions on our contries current love of homemade products. I think that the current trend away from richer reds has something also to do with America's current obsession with light food, and for that, a light wine.

Interesting how barbeque can be defined so many ways by so many people.

I have a recipe for an almond cream that calls for T:P:T, which I understand to mean equal parts of Almond Powder and Confectioner's/Powdered Sugar. Assuming this is correct, what is almond powder, and is it the same as almond flour? Or almond meal? I'm very confused Thanks ~Ben

Amazing! What a fantastic essay. The quality of food that those children recieve is amazing. As a 13 year old, I can tell you that the lunches in Chicago are nothing like this. What I would give for a fresh (not processed and then reheated as my lunches are) delicious and nutricious meal Well, thanks for the essay! ~Ben Wilcox

I forgot to mention one thing: Its odd that you mention that because I subscribe to Gourmet and must have completely missed it. Thanks for the advice!

Thankyou for the advice. What I've been thinking about is asking for a job at a local bakery........washing dishes for free in exchange for being able to learn. I'll do anything Any advice chef? ~Ben

Hello Chef My name is Ben and I am a 14 year old who is very interested in cooking and baking and possibly becoming a proffessional when I am older. I recently attended a one week baking camp at Kendall College that fueled my interest in baking incredibly. However now, as I look for ways to further my baking education, I find nothing. All I can find is baking classes and competitions for college students, or for children half my age. Any ideas on what I could do? Thanks! ~Ben Wilcox