Getting the black spots out of a potato
After dreaming about culinary school for the last five years, I finally signed up for a course this summer at the International Culinary Center in New York. The course, "Culinary Techniques," is a three month class that meets two nights a week, and focuses on classic culinary traditions and methods like knife skills, stock-making, classic recipes, and some pastry. After buying my black Dansko clogs, giving my measurements for my chef whites, and handing over a large sum of cash, I was ready for class to start.
Here’s what happened the first week (short story: I rediscovered the paring knife).