Sweet memory attending classes at The French Culinary Institute in NYC, meeting great master chefs and learning from their life’s experiences was the best part.
Also thought me a deep understanding of food and the role in our lives, and since than I am able to make a better choices.
I used to get to school before classes started, and have an opportunity to talk to the chefs, well yes because when the day started was a mad house. Loved having breakfast with chef John (pastry chef ), yes of course I put on some weight, well worthwhile every ounce.
Graduation day was full of emotions for both chefs and students, and to this day I get tears when I remember……
Here is some history of toque blanche from News Finder
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