Start from scratch

The Gourmandise School   of Sweets and Savories

Start from Scratch. What would it take for you to cook more? A chef in your kitchen? A personal shopper? Recipe tester? A new gadget? Nope.  With all the noise around food, new cuisines and endless blogs telling you what you should eat, where you should shop and what your food should look like on Instagram, here are a few sage pearls of wisdom from our staff (and a few classes to teach you how to make it ahead and shop at the farmers markets- look right): 1. Don't go big. Start with one new dish a week. Make sure it includes as least two ingredients you already have and flavors you're already familiar with, only with a twist or two. 2. Clear the air. You know what clutters my mind more than anything? Stuff on the counter. Move as much as you can off your counter. If you don't use something every day, find a home for it. A clear space allows you to organize your thoughts and prep. 3. Mise en place. It's a French kitchen terms for putting everything in its place. You won't have to run to the store mid-recipe to get a missing ingredient if you spend 5 minutes pre-measuring what you need and placing it near your workstation. This allows you to let go of the recipe and focus on the technique.  4. Stop spending. Cooking should require only a few things; some pots, a wooden spoon or two, a whisk and big skillet. Egg separator? That's what your hands are for. Bain marie? Stick a bowl over a pot of simmering water. Use those hard earned funds on great ingredients, not on fancy kitchenware. 5. Ask a farmer. Take an hour, even twice a month, to shop at a farmers market. Ask the farmer how he makes his yams. Ask how long his blood oranges are in season, or how best to use them in a marinade or a dressing. She's got acres of them, and you can bet they've made their way into a dish or two. Consulting recipes is one thing, learning a simple technique is another. 6. Your bible. It shouldn't be a recipe book, but a collection of techniques you pick up. Sit at the restaurant counter and watch the chefs- how are they cutting their onions? Are they stirring their pans often (they aren't), are they using high heat for a short amount or letting things simmer? When are the burger flipped, steaks seasoned and salads tossed? Take a class and ask your chef instructor how adjust the recipes once squash is out of season or basil is gone. 7. Use us. Our hotline is open every day from 11am-7pm. Call us! We can help you source ingredients, email recipes and answer your cooking 911 questions. Wishing you a delicious day,  Clémence and Hadley