The Good Rabbi's Blog

On Thursdays, the San Francisco Chronicle publishes their wine section. This past Thursday, they had a very interesting article which reiterates a belief that I've had for a while: that French wines are really not what they're cracked up to be.

I know it's been a while since I last posted an update here, but I haven't forgotten. These past couple weeks, I've been working in a segment of my culinary education called Garde Manger, which is French for "Saving to eat." This is the portion of my education where I learn how to make cold food (cheese platters, fruit mirrors, and various hors d'oeuvres). Generally, during the day, my class is broken down into three groups, and each group is broken down into several two-person teams.

Well, after a lot of trepidation, my stint with Introductory Garde Manger has come to a close. I aced the final exam (the written one - you'd be surprised how many people don't know that there are four quarts to a gallon), and then it came to the more challenging part: the final production, where I'm graded on a canapé that I have to design and make 50 identical "copies" of. These are small hors d'oeuvres, that can be quite tricky for me to handle with my big hands.