DISPATCH no. 1: early spring
The Egg, foraged ramps, spring radishes, violets
Musings
stories and thoughts
The Egg
When i attended the French Culinary Institute (mon dieu, a Grande Diplome!), in Manhattan at the age of 46, i was struck by so many things — the formality and dedication of the (mostly French) chef instructors, the rather rigid rules around attire, punctuality and comportment, the expectations of precision and excellenc…
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