The Courageous Cooking School experience is so vastly different in so many ways from other programs you may come across. Our agenda is to immerse you in a world where you trust your own intuition and taste.
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If you are familiar with Julia Child and her world-famous Provencal kitchen, then you are probably well aware of the pegboard wall that is proudly displayed in the space. Let’s talk about it.
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Re-packaging (or re-potting) your spices and loose-leaf herbs into matching jars is a process called “decanting.”
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Let’s talk cardamom. Full, sweet yet sultry, and enigmatic. I cannot stress enough that it is the holy grail for roasted veggies.
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What exactly is mise en place, and should you use this technique in kitchens even when you aren’t in the south of France? (Yes! Here are some tips.)
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The world is exactly that. It’s full of hopes and dreams, personalities driven by ideas of luck, and charms that are believed to bring that luck to us. Here are a few we keep handy.
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Here are three simple sustainability tricks we use on the property that you may be able to adapt in your own home or commercial kitchen.
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Blow torches probably aren’t the first thing you think of when considering kitchen necessities. Our Executive Chef used to have a blow torch hanging out of her pocket at all times…here’s why.
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Sabers aren’t just for King Arthur, noble knights, and other European dignitaries. Sabers are for everyday people who just want to celebrate with a good bottle of champagne. Enter: Made In Cookware’s Champagne Saber.
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