Articles by Rona Lewis

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  April 6, 2012 Techniques

  Testing, Testing - Part 2

  The last day, the last test. Everyone in class was nervous. We were told that there would be no recipes this week. It all... Read more »

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  March 30, 2012 Techniques

  Testing, Testing - Is This Thing On?

  After almost six months of learning all aspects of cooking and baking, it is time for us to see if anything actually sunk in.... Read more »

  2 comments
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  March 23, 2012 Techniques

  How to Prepare Plated Desserts

  This is the last week of learning for my Pro Chef Level 1 course and appropriately enough, like finishing a fine meal, we made... Read more »

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  March 16, 2012 Techniques

  How to Make Quiche

  In this second week of baking we learned about making pastry dough and various quick breads. All pastry dough and batters have... Read more »

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  March 9, 2012 Techniques

  How to Bake Yeast Breads

  For the next three weeks, I’ll be learning how to bake. It might seem easy to many of you, but I grew up in a household where... Read more »

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  March 2, 2012 Techniques

  How to Prepare Charcuterie

  Back fat. I don’t want it on me, I don’t want it in my food. Unfortunately, this week we didn’t have much choice. We were... Read more »

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  February 24, 2012 Techniques

  Meat- It's What's for Dinner Part 2

  Like my lessons for cooking poultry, last week and this week were all about how to prepare with dry and wet techniques. This... Read more »

  1 comment
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  February 17, 2012 Techniques

  Meat-It's What's for Dinner

  Tonight started two weeks of “Meat”-beef, pork, lamb and veal. I had a picture in my head of Tim Allen grunting like a... Read more »

  15 comments
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  February 10, 2012 Techniques

  How to Cook Poultry, Part 2

  Week two of poultry was an interesting class. The reason? BRAISING!! This week was all about the wet, slow cooking of poultry.... Read more »

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  February 3, 2012 Techniques

  How to Cook Poultry

  Chicken is the most popular main course in the country, but there are a lot more fowl choices out there than just the standard... Read more »

  3 comments
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  January 30, 2012 Recipes

  Sweet Potato and Parsnip Soup

  It was 80 degrees in Los Angeles for the holidays and New Year’s. Do you know how disconcerting that is for a New Yorker?! I... Read more »

  3 comments
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  January 13, 2012 Techniques

  Cooking School Daze, Week 10, part 2

  Crustaceans crawl around the bottom of the ocean eating all the stuff the other fish drop. Or at least that’s how I picture... Read more »

  1 comment
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  January 6, 2012 Techniques

  Cooking School Daze, Week 10

  This was the second week of learning about creatures from under the sea. Last week was all about the fins, this week, we... Read more »

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  December 23, 2011 Techniques

  Cooking School Daze, Week 9

  I eat fish a lot. I’m especially fond of buying fish that are deemed “Best Choices” from the Monterey Bay Aquarium’s... Read more »

  1 comment
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  December 16, 2011 Techniques

  Cooking School Daze, Week 8

  Who doesn’t love starchy carbs like rice, pasta and grains? My hips and thighs aren’t always so happy with them, but my... Read more »

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