The first is this: regional cuisines are varied and driven by the foods readily available seasonally and locally. If you live by the sea, you eat a lot of fish. If you are inland, you don’t. If you

In addition to knife skills, in our first module, we worked on meat fabrication and preparing stocks. These skills are essential for chefs to learn and provided me with a strong base of knowledge and

Considering a major ingredient in most of these sauces is a “roux” (a thickening agent made from equal parts fat and wheat flour), this gluten-free culinary student found herself in a bit of a pickle

When you have celiac disease, you can’t eat anything that contains gluten, which is primarily found in wheat, barley and rye. Where life-threatening allergies are concerned, the only options are to