Comments on: Boot Camp Day 4:Recovery and the Making of a Chef

By: Lydia

Lydia — Tue, 30 Nov 1999 06:00:00 +0000

Was this your last cooking session of boot camp? Overall, would you recommend the experience to others? And have you tried any of the recipes again since you've been home? I've always thought this might be a fun way to spend a vacation, so I'm curious about your assessment of the experience on the whole. Thanks for sharing your days and cooking sessions with us.

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Tue, 30 Nov 1999 06:00:00 +0000

Geeze Veron, what a time this was/is! I wanted to try cassoulet for so long. Finally, had it a couple of years ago at a really great place in Seattle. It was heaven! Then when we were in Paris last year, on restaurant had it on the menu, it was disappointing. So, I'm looking for a great one in Paris/France sometime in the future. I can't picture myself doing all the pre-meat stuff for a cassoulet! BUT when I had that first good one it was really wow, so maybe worth it.
Two years ago, I made a vegetarian bean cassoulet that was excellent and can't find the recipe for it now. I know it should/can't really be cassoulet and be vegetarian but it was really excellent.
Is there just one day left of school? Darn. I love the kitchen towel story!

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

Hi Lydia – there is one more boot camp day left. We have a salad recipe that we have been doing over and over at home. That's coming up on day 5. A lot of the recipes in boot camp, you can really find better ones in some cook books. What you really learn are the principles behind making the dish.I will be trying the deviled eggs and the tapenade soon though. I definitely recommend this boot camps. Hubby and I are saving up for the Italian one next year.
Hi Tanna – It's interesting that the cassoulet you had in Seattle tasted better than the one in Paris! Hmmn… somehow I don't think a vegetarian version will qualify as cassoulet . I am going to make this the first thing in the Fall. First, I need to make the duck confit. My oven mitts are starting to gather dust, I'm getting better with the kitchen towel .

By: Jenny

Jenny — Tue, 30 Nov 1999 06:00:00 +0000

Wow Veron, I've been reading along with you on this adventure and wishing I could have been with you. I may have to plot, long term, to get this kind of vacation!
Looking forward to reading about Day 5!

By: Steamy Kitchen

Steamy Kitchen — Tue, 30 Nov 1999 06:00:00 +0000

loove your onion face!!!!!

By: Judith in Umbria

Judith in Umbria — Tue, 30 Nov 1999 06:00:00 +0000

I almost fainted when I read you want to go to CIA to learn Italian cookery. We have so many terrific cooking schools! Plus our ingredients are absolutely key to success and every home cook can buy them everyday. Italian food is essentially simple once you get rule number 1 through 10-- start with the best ingredients and respect them.

For classic rather than regional cooking, the first 70% is just like French in essence. And yet, the result is different, lighter, less sauced, fewer ingredients

Unless the CIA imprimatur is important to you, I think you should study in Italy. It's likely to cost less too, even with airfare.

By: veron

veron — Tue, 30 Nov 1999 06:00:00 +0000

Oh Jenny , this would have been fun to do as a group! I'm getting day 5 ready...been slacking but I know if I don't finish it I will forget some details.
Thanks Jaden - that onion face is something I couldn't forget from class.
Hi Judith - the hubby and I plan to go to Italy cooking schools too in the future. F&W has so many recommendations but I'm not sure if they are too commercial.I'll email you for suggestions.

By: kellypeakellypea

kellypeakellypea — Tue, 30 Nov 1999 06:00:00 +0000

What an incredible experience. I've always wanted to be involved in something like this. The time you've taken to include so many bits and pieces of your day and experiences is very enjoyable. I'll have to live vicariously through it all.

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

Veron – I continue to enjoy these installments. It reminds me of some of the lessons at FCI, and it is very interesting to hear the chef talk about creating a new dish when someone sends an undercooked entree back. How many restaurants really do that, I wonder? How nice that they put duck on your menu, since you are so fond if it! It's also amazing that you had a full banquet in the afternoon, and then went to dinner again! I'm not sure I would have survived so much food! I also noticed the comment above from Judith in Umbria and I would endorse her idea of studying in Italy – there is something to be said for working with local ingredients. By now you've seen the current issue of Food and Wine – it's a treasure trove of information about Italian cuisine and cooking tours through Italy!

By: Alicia

Alicia — Tue, 30 Nov 1999 06:00:00 +0000

that is my daddy !
Phil Crispo is the best cook in the world ahahaha

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