It has been six months since Rona & I graduated from Pro 1 Chef School. We are both excited to be back in the classroom to learn about ethnic cooking, palette development and food paring in Pro 2 classes.
In Pro 1 we learned about techniques and following recipes to the rule, in Pro 2 we are learning how to creatively adjust them. My parents will tell you that I am much better at breaking rules than I am at following them. Our teacher, Chef Carol Cotner Thompson calls this “intuitive cooking”.
First stop in the ethnic classroom is Italy.
Chef Carol started class with a broad perspective of the twenty regions of Italy.
In learning about regional ethnic cuisine, it is good to understand the geography, climates, and historical background.
In Italy some regions are landlocked with mountains and lakes, while others benefit from the sea. French and Austrian nuances leave their mark on the northern regions, while the southern regions have a Middle Eastern influence. Some regions live under the hot sun, while others have cold winters with a short growing season.
All of these diversities make up the richness of the Italian bill of fare. Continue Reading →