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<blockquote data-quote="cheryl" data-source="post: 1599" data-attributes="member: 1"><a href="https://www.thekitchn.com/culinary-school-cooking-tips-22957596" target="_blank">The 9 Most Important Things I Learned in Cooking School - Kitchn</a>I knew from a young age that I wanted to join the CIA. No, not the Central Intelligence Agency — the <a href="https://www.ciachef.edu/" target="_blank">Culinary Institute of America</a>, one of the world’s premiere culinary colleges. I spent two years studying a wide range of subjects from basic knife skills to butchery lessons. And after I graduated I spent years working in professional kitchens, putting some of those skills to use.Now, nearly 10 years later, I feel lucky to be working at Kitchn as a recipe developer, food stylist, and writer, and to be able to share some of what I learned with you. From simple seasoning techniques, to tricks for making restaurant-quality sauces at home, these are nine of the most practical lessons I still use today.</blockquote>

[QUOTE="cheryl, post: 1599, member: 1"] [URL='https://www.thekitchn.com/culinary-school-cooking-tips-22957596'][B]The 9 Most Important Things I Learned in Cooking School - Kitchn[/B][/URL] I knew from a young age that I wanted to join the CIA. No, not the Central Intelligence Agency — the [URL='https://www.ciachef.edu/']Culinary Institute of America[/URL], one of the world’s premiere culinary colleges. I spent two years studying a wide range of subjects from basic knife skills to butchery lessons. And after I graduated I spent years working in professional kitchens, putting some of those skills to use. Now, nearly 10 years later, I feel lucky to be working at [I]Kitchn[/I] as a recipe developer, food stylist, and writer, and to be able to share some of what I learned with you. From simple seasoning techniques, to tricks for making restaurant-quality sauces at home, these are nine of the most practical lessons I still use today. [/QUOTE]

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