Chef's Kitchen

Our new column, Chef's Kitchen, debuted last month. We bring a guest chef each month into our Chef's Kitchen column to give us a tip that elevates their cooking (and hopefully ours). They'll also provide a recipe that showcases their tip. Our guest chef this month is Master Chef Carol Dearth, owner of Sizzleworks.

Chef Carol feels that a basic understanding of food science combined with a foundation of great cooking skills will result in consistently wonderful meals; if someone understands what is happening in the pot, they're more likely to produce a successful dish. This is the goal of Sizzleworks classes.

Carol is a member of the Certified Culinary Professionals (CCP), a designation from the International Association of Culinary Professionals and trained in the Master Chef program and pastry school at Le Cordon Bleu in London. She studied cuisine at Peter Kump's New York Cooking School in Bethesda, Maryland and Everyday Gourmet Cooking School. Chef Carol has applied her training, teaching theory and practical hands-on culinary classes for the last 18 years at adult schools across the country including Williams-Sonoma and Sur La Table. She has lived and taught in numerous cites both within the United States and in Europe. She worked with culinary specialists on board the USS Enterprise, a nuclear-powered aircraft carrier, to hone their skills in feeding the 5,000 Navy personnel aboard as well as entertaining foreign dignitaries who tour the ship.
 

June 2006