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November 9, 2010

D and I recently signed up for a 5-day cooking class at the Institute of Culinary Education here in NYC. I’ve heard some very good things about the one day classes they offer, so we decided to go for it and hit up a more intensive option while we’re still earning a regular income.

We’ll be taking Fine Cooking 1 which meets each Monday, from 6 to 11pm (!) starting on 11/22. We almost signed up for a version which met for five days straight and then realized that we weren’t exactly that masochistic. Or in some sort of major rush. The class focuses on technique rather than any recipe or style specifically.

Instead of narrowly focusing on a roast duckling recipe, for example, you’ll master roasting techniques that can be applied to foods from fish to fruit.

It sounded like a great option for enhancing our skills – we can already create whatever we want out of a recipe book but want to develop some serious confidence improvising. Plus I hear we get to take home a boatload of leftovers.

Looking forward to blogging about the class!

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