Let’s Be Real: Culinary School Isn’t Just About the Meat Anymore For a long time, the traditional path through culinary school felt like a non-stop rotation of “Meat 101.” You learned how to sear a steak, roast a chicken, and reduce a veal demi-glace until it could coat the back of a spoon. Vegetables? They … Continue reading From Prep to Plate: A Guide to Professional Vegetable Techniques