GOOD FOOD. NO BULL.
Foraging Friday documents Kitchen Toro's exploration of New York's diverse restaurants, neighborhoods, stores and their ingredients and flavors.
posted by Turo at 1:24 PM
Kitchen Toro is a culinary student's 10-month education in the classroom kitchens of the French Culinary Institute, experimenting in the home kitchen and exploring the NY culinary world (and beyond) whenever possible. My earliest travels were via the ingredients in the kitchen: my mother’s Italian-American kitchen in Long Island, my Polish-American grandmother’s kitchen in rural Massachusetts and when my family moved to Hong Kong, our cook, Ah-Hing’s kitchen. Watching these women cook, I developed an adventurous palate and a passion for food and cooking which I decided to follow professionally. I began a 10-month, thrice-weekly Classic Culinary Arts program at the FCI in January 2006 in pursuit of my passion for food in the kitchen and on the page. I started Kitchen Toro in April to chronicle my culinary adventures.
ABOUT MY SITE
1 Comments:
Hey Toro,
You did it again. If we can make wine you can make beer.
Gram
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