Whisk: a food blog

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A foodie who is working through a cooking school curriculum one class at a time.

About

A foodie based in Ottawa, Canada, who is working through a cooking school curriculum one class at a time, from apple pie to zabaglione and everything in-between.

In The Soul of a Chef by Michael Ruhlman, I’ve earmarked a passage that I think speaks to why I’m working through a classical cooking course:

 

“…all the finest cuisine in the Western world originates in the technique of la grande cuisine, classical French technique.”

It’s a starting point, a path to follow, a self-directed study of cuisine.

Email me

I am available for freelance work in food writing and photography.

Thanks for dropping by!
Shari

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