I grew up in a household where my Mom made great food. My one grandmother followed recipes to a tee and the other could make anything she had on hand into an amazing meal. (With no recipe I might add.) All of their food was better than most restaurants.
Needless to say I have a lot of good solid cooking stock behind me. While that provided me with a solid base, Professional Cooking School changed my life.
It taught me how to cook what was in season, create menus using the weekly sale flyer to take advantage of price savings and how making some things from scratch can elevate even simple things to a much higher level.
A perfect example: Mayo. We always used Kraft Real Mayo, and others use Hellman’s or Miracle Whip, which is an argument for another day over which of these is better. (Each is excellent for a myriad of reasons and recipes.)…