Concerning culinary schools, I've been on both sides of the lectern. The moment I remember most vividly as a student occurred at the Culinary Institute of America, when my teacher picked up a bowl of hollandaise sauce I had just finished making and hurled it against the kitchen wall. My transgression? I'd been working from right-to-left instead of left-to-right as we'd been instructed. My note of distinction as chef/instructor at the French Culinary Institute was being the sole member of the teaching staff who... More >>>