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The key to gnocchi that’s as light as a cloud is getting your potatoes super dry and finely riced. To avoid a gummy, dense gnocchi, try to incorporate as little flour as possible to the dough. Here, I...

It’s probably for the best that the pastry module is over because your body can only eat croissants for dinner for so long. This is a chapter in my culinary school diaries that I am ready to leave...

The biggest takeaway from this past chapter of school is that I’ve been stir-frying incorrectly my entire life. Good to know! Life-shattering epiphanies aside, I think it’s pretty safe to say that the...

Now that I have the good news out of the way, let’s get to it. The practical exam for this second module was pretty straightforward. We had to prepare a medium rare New York strip steak with a red...

Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about...

While I was in college, I was a server at a sports bar and an upscale pizzeria — each experience could not have been more different from the other. I learned a ton and enjoyed myself at each...