eat. write. smile.

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Category Archives: Culinary School

Plating up at the Pescados Pass @Berasategui

Emplatar– Disponer los alimentos en el plato para presentarlo al comensal. (No aparece en la Real Academia Espanola pero se dice mucho en el restaurante.) Plate up– to arrange food … Continue reading

February 21, 2012 · Leave a comment

More from the Greystone Garden

A little over a year ago, I wrote about our student garden. At the time, I was just falling in love with gardening and growing our own food. Fast forward … Continue reading

September 9, 2011 · Leave a comment

Tip of the Day: Keeping Cheese

This week has been dairy overload here at Greystone. Monday night we tasted Mexican cheeses (Panela, Oaxaca, and Queso Fresco) in Spanish Club. Tuesday night’s Cheese Club meeting showcased fresh … Continue reading

March 4, 2010 · 2 Comments

Photos: Desserts at Culinary School

The gorgeous, overflowing bounty found daily on the culinary school dessert table. This photo collection is dedicated to the “candy kitchen crew,” the most precise, talented group of cooks around. … Continue reading

March 4, 2010 · Leave a comment

How to Poach-Fry Eggs

Wait, what? A poached-fried egg? That’s right, my two favorite preparations of eggs all wrapped up in one. Our chef instructor, Patrick Clark (formerly of California Cafe at Stanford and … Continue reading

February 22, 2010 · 3 Comments