Taste, Taste, Taste
I was reading “The Sharper Your Knife, The Less You Cry” by Kathleen Flinn, a graduate of Le Cordon Bleu in Paris. In her book, she wrote … Taste, Taste, Taste, said the chef.
In “My Life in France” by Julia Child, she who popularized French Cooking in America, she wrote … Taste, Taste, Taste, said the chef.
Mr Alain LeNotre, President of Culinary Institute Alain & Marie LeNotre, the culinary institute I am currently attending, during orientation with new students on 14 July, shared his 1st advice of 10 Good Advice he wanted the students to remember … Taste, Taste, Taste. Taste Constantly, he said. We have to educate the taste buds to new savours and old cuisine, know what the good taste taste like and memorize the taste.
Lunch is served in school everyday, based on what the students prepared in the cuisine and pastry classes. Apparently this is the only culinary institute that serves lunch to students. In CIAML, we do not call it lunch, we call the session “food tasting”. We do not eat like gluttons, but to appreciate the taste of each dish that we prepared.
