Culinary School Secrets From The Little Foodie Recipe

As an avid reader of The Daily Meal, it's obvious that you love food. Whether you're cooking it, eating it, or learning about it, this hobby is most likely one that brings you pure joy. But, have you ever entertained the thought of making this small slice of happiness into a fiery passion -- or better yet, a career? Ever been tempted to throw caution to the wind, leaving nothing but paperclips, Outlook, and Rhonda in HR in your wake? Well, before you give your two weeks notice to big R, let me take you along with me on my journey through culinary school. This way, you can experience a life rooted in food, without the nicks, burns, and aching back. Let's begin with level 1: the basics.The first few weeks of school have covered many basic cooking concepts such as knife skills, French "mother" sauces, stocks, etc. An introduction to an array of produce was also helpful as we begin to explore flavor pairings and their appropriate cooking techniques. One premier culinary concept learned thus far -- the "golden rule" if you will -- is the importance of layering flavors and seasoning along the way. To illustrate this, I have provided a recipe for ratatouille - the classic French comfort food that gets its wonderful aromas and complex flavors from layering delicious vegetables and provencal herbs.