Level Up! A Bold New Look and Béchamel Mastery – Maxine’s Junior Chef’s College, Lesson 5
For Maxine’s first Level 2 lesson, the plan was to instill a crucial lesson: the power of planning. As always, Maxine received the lesson plan …
Maxine’s Junior Chef’s College
Basic Vinaigrette🥗
To complement her delicious homemade macaroni and cheese, Maxine prepares a simple yet refreshing side salad. She will toss some mixed greens, cherry tomatoes, and …
Mac & Cheese 🥘
Now that Maxine has mastered the art of making Mornay sauce, she’s ready to tackle a truly rewarding recipe: macaroni and cheese. This classic comfort …
Mornay Sauce (Cheese Sauce)🧀
Mornay sauce, a delightful variation of the classic béchamel, is a rich and creamy cheese sauce . It’s Maxine’s first foray into transforming the basic …
The Mother Sauces – Béchamel
Lesson 5 introduces Maxine to the five Mother Sauces, the foundation of classical cooking. She will learn the science behind sauces, why they thicken, and …
Independence-Freedom-Happiness – Maxine’s Junior Chef’s College, Lesson 4
Pop Quiz and Ready Steady Cook Day! I’m feeling about as nervous as I used to feel on Exam Day in the Leith’s Kitchen – …
Gaining Confidence – Maxine’s Junior Chef’s College, Lesson 3
Making progress is mostly an unglamorous affair. It’s bland. Practice makes perfect, sure. But practice is bland, it’s uneventful, often frustrating. It is difficult to …
Santiago’s Ragu Bolognese
This Ragu Bolognese recipe comes from Santiago, my father, and is a dish I grew up with. Unlike many traditional Bolognese recipes that include pancetta …
Can’t Make an Omelette Without Breaking Eggs – Maxine’s Junior Chef’s College, Lesson 2
Tuesday was Maxine’s first “science day” in the Junior Chef’s kitchen. Before cooking can become an art, first it must be acknowledged as a science. …
Classic French Omelet 🥚
A Classic French Omelette is one of those dishes that looks deceptively simple but requires a careful hand and precise technique to get just right. …