You know it's going to be a great day when someone writes that your skills are part science, part art. Am I right or am I right?
I really, really, really like what I do. Teaching cooking is one of my favorite things in the whole world (that and maybe a good chicken liver pate with some red onions and grainy mustard). And sometimes, someone takes it upon themselves to write something nice. And today is one of those days.
An article from last week's Town Courier, by Adrienne Lawrence, discusses our recent Soups & Stews class at The Kitchen Studio. Here's an excerpt:
"Chef Van Bloem has an easygoing style, and she mixes some important basics along with humor and lots of great conversation. For example, she showed us some tips on how to properly handle a knife. It starts with having the right standing position. You don’t want to be pretty when cooking — you want to be safe, she said. So spread your feet a little so you are comfortable, bend your knees a little, hold your knife a little higher, and don’t stick out your first finger over the top of the blade. Instead, curl your first finger and grip the knife from the bottom of the blade to the handle. No, you aren’t cutting your finger on the blade; it’s more of a relaxed position then that.
Can’t picture what I’m explaining? I understand. You should probably see Van Bloem do it in real life, and then you’ll see what I mean."
Check out the full article here, and let me know what you think. :)