Christine Byrne


Food Studies: Haute Cuisine Time Trials

An evening of intense drills at the French Culinary Institute results in a glue-y Roux, perfect short ribs, and another step toward a chef's toque.

Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. Don't miss Christine's last post, on learning how the pros cut a carrot.

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