Coddle + Cosset Blog The line between point A and unattainable mastery

For the past handful of years I have wrestled with the notion of culinary school. While I got my bachelor's degree from a liberal arts college deeply steeped in environmentalism, my kitchen education has come from the non-accredited Learn-As-You-Earn University. All through school, while writing papers and giving presentations on biomimicry or, say, the environmental literature of Scotland, I worked as a baker for the dining hall, milked goats on the weekend, and spent summers making cheese and [...]