Search Results for: kitchen lab

The Weekend Morning Kitchen Lab

A simple adventure into soufflé.  Sounds like an oxymoron.  Simplicity in soufflé? Chef Robert Parks at the Oregon Culinary Institute posted a chocolate soufflé on the Food Network website that, in its simplicity, could encourage any cook to take the … Continue reading

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In My Kitchen, a Note to Self: Live What You Teach

I had an opportunity last evening to employ the skill I love to remind others we all have: be creative with the ingredients you have on hand. Although I would be not be able to attend a pre-Thanksgiving thanksgiving event … Continue reading

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On a Chessboard, What Role Does a Successful Food Org Play?

Cooking involves strategy.  Successful professional cooking is absolutely strategic. Restaurant food profit margins are thin.  Perhaps only the grocery business, which depends on large sales volume, operates more leanly. As a student of the Oregon Culinary Institute Baking & Pastry Management program, … Continue reading

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The Creme de la Creme, Cultured Butter

Perhaps you need to be a cookbook “reader”… poring obsessively over page after page of text and pics… to be interested in tasting butter.  I’m not talking about voicing a simple preference for one commercial butter over another.  I mean tasting … Continue reading

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Four Generations, and Counting

A black raspberry chip, butter cookie, cheese Danish, chocolate butter cream, oatmeal raisin cookie breakfast.  As it pulsed through my system, I justified the sugar infusion by saying it’s good to get it all out of the way at once. On the … Continue reading

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Do You Recognize the Seduction of the Season?

The seduction of the season.  Have you noticed it?  A heavy stillness in the air.  Low-humidity breezes.  Cool nights; easy sleeping.  We’ve entered my favorite time of year. Different things motivate me to cook in each season.  When the slow ebb … Continue reading

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Breathe: A Farm-to-Table Event

A farm-to-table event that will occur today near Rochester, NY caught my eye this morning.  Interest piqued, I troweled under the surface to get a better understanding of the event and this org’s business model.  It was time well spent. … Continue reading

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The (Chemical) Engineering of Sheltowee Mushrooms

The Sheltowee Farm grows the highest quality mushrooms, indoors, by replicating nature’s processes of rest and renewal. So, instead of 18,000 outdoor logs as host for mushroom spawn plugs, Billy has developed two amazing types of media for the growth of … Continue reading

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In Search of the Veggie-Culinary Experience

Fueling passion for growing and using great quality food ingredients is easy.  It’s all in the wrist… the educational wrist. This month, I attended the Veggie U Food and Wine Celebration, the ninth annual food/wine event of the Culinary Vegetable Institute (CVI) in … Continue reading

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About Linda Naylor

It’s very, very easy to eat really, really well. My passion is food. And confection. And spirituality. Cooking, writing and teaching about food.  Learning, experimenting with and contemporizing confection. I’m a recent Baking & Pastry Management program graduate from the Oregon Culinary Institute … Continue reading

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