Just signed up for the Essentials of Fine Cooking course! By June 26, I’ll be a genius in the kitchen…just you wait and see. Some of the skills and techniques that the course covers:

• Marinades, compound butters and emulsified sauces
• Poaching, roasting, and sautéing fish
• Roasting and sautéing poultry
• Braising and sautéing white meats
• Stocks, sauces, and soups
• Grilling and stewing red meats
• Preparing shellfish in sauce, steamed, and baked
• Hygiene, safety, and methodology, including safe and effective knife work

And of course, I’ll be chronicling the entire journey right here.