Inside the CIA

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


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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.

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