Inside the CIA

My latest column for Palate Press takes readers behind the scenes at the Culinary Institute of America.


I’m an experienced cook. I’ve done my 10,000 hours in the kitchen, maybe even 10,000 hours chopping onions. I know about mise en place. I know how to mince a shallot. I have decent knife skills and keep them sharp. I cook without recipes 99% of the time and nobody’s died yet.

I love to cook and love to learn, but I have no professional training. And so, when I got a cold call last summer from the Culinary Institute of America, inviting me to take on one of their Boot Camps, gratis, I pounced.

Read about my experience in my latest column for Palate Press: What I Learned Inside the CIA.

Tags from the story
More from Meg Houston Maker

Halter Ranch “Ranch Cab,” Paso Robles

Halter Ranch VineyardsRanch Cab Paso Robles2004 Purple and highly extracted, this wine...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *