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And as I said on FB- YYYYYYYYYYYYYYIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIPPPPPPPPPPPPPPPPPPPPEEEEEEEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love you,dear lady and I'm so very happy for you.
Leah s wrote:Sa-weet! Whatcha teaching? I mean which class?
Hey, Leah, I'm just teaching "Basic Skills" - you remember, how to boil pasta and poach an egg and how to cut up an onion properly without bloodshed, how to make stocks...lots of information, but nothing very earth-shattering. I remember when I was a student some of it seemed earth-shattering.
Marsha Lynch LEO columnist, free range cook/food writer/food stylist
Don't sell the Skills class short. If a chef can't do any of that stuff, there's no foundation to build on. And as the "first contact" for many of the students with a professional chef, you set the standards of conduct in the professional kitchen. VERY important class!!
Fantastic! A win for Marsha, a win for Sullivan, a win for the students and a most definite win for the community that will benefit from these new, well taught, culinary artists. MARSHAMARSHAMARSHAMARSHAMARSHAMARSHAMARSHAMARSHA!!!!!!!!
"She did not so much cook as assassinate food." - Storm Jameson