It’s Tony again.
So often we trust the cookbooks on our shelves, celebrities we see on TV, or—*gasp*—the Internet to teach us how to cook.
But often these sources focus strictly on you following a series of steps. There is very little context, why, and science. In other words, very little teaching.
As foragers of knowledge, we spend A LOT of time vetting information. Testing theories. Debunking old “chef’s tales”—even chef’s tales we believed ourselves for years.
And most importantly, letting you in on how to learn what’s out there. You’d be surprised how much fundamental knowledge you absolutely need to know, in order to cook well, that is often not taught well, or at all.
For instance, what about boiling vs. simmering vs poaching. Whaaaaat???
So what’s the moral of this story here? Details matter. What we do at The Northwest Method is compile the key questions you should be asking so you can develop an eye for details, and a nose and palate for evaluating them.
With all of our courses you get a digital version of The Northwest Method Handbook which goes into even greater depth on the what, how, and why of everything we teach.
Tomorrow, we’ll talk about practice. That’s right…we’re talking about practice.
Co-Founder and Co-Curator, Northwest Culinary Academy of Vancouver and The Northwest Method
P.S. Fundamentals 101 is available now. If you want to get in on the ground floor and change the way you perform in the kitchen, join us.