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My claim to fame in cooking school wasn’t my amazing knife skills or my ability to flip the perfect omelet. No, I was an ace potato dryer. Seriously. My proudest moment in my culinary school career came, not when I graduated with honors, but when my chef instructor announced to the class that I seemed → Hungry for more? 
What is it that makes restaurant soups and stews so much more flavorful than those you make at home? It’s probably a bouquet garni. (It could also be the professionally-trained chefs and top quality ingredients, but for the purpose of this post we’re gonna go with the bouquet garni.) A bouquet garni is a sachet → Hungry for more? |
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 I'm Chef Danielle, cooking instructor, food stylist and food writer. I'm teaching you the tips, tools and techniques you need to make cooking simple. I'll bring out your inner chef and introduce you to the kitchen!
You can cook!         |
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