The Kitchn: Culinary School Diaries

A journey through ICC’s Culinary Techniques course in The Kitchn.


The Kitchn Assistant Editor Ariel Knutson is documenting her journey through ICC’s three month Culinary Techniques course:

After dreaming about culinary school for the last five years, I finally signed up for a course this summer at the International Culinary Center in New York. The course, “Culinary Techniques,” is a three month class that meets two nights a week, and focuses on classic culinary traditions and methods like knife skills, stock-making, classic recipes, and some pastry.

Read about Ariel’s experience at International Culinary Center:
Culinary School Week 1: How I Rediscovered the Pairing Knife
The Make-Ahead Egg Trick That Will Change Brunch Forever
Culinary School Makes Me Wonder Why I Refrigerate My Eggs
An Easy Way to Work on Your Pan Flip Technique
Butter is Even More Magical Than I Previously Realized
The Allure of Tomato Seed “Caviar”
What Are Sucs and Should We Care?
Don’t Like the Taste of Egg Yolk? Try Adding Lemon Peel!
An Easier Way to Fill a Pastry Bag
A Simple Tip for Beautiful Soufflés
Sometimes Making Your Own Puff Pastry Is Worth It
A Quick Trick for Making Plumper Mussels 
The Top 10 Things I Learned in Culinary School
10 Ways Culinary School Differs from Home Cooking

(Image credit: Ariel Knutson)