KITCHEN CONFIDENTIAL REVEALED

[Amy Warren, LMHC / WQ Mag Columnist]

“Why on earth are you going to take a Culinary course? You’re a great cook! You don’t need to learn anything!” exclaimed my mother. Although my mother may be biased, most people do consider me a good cook. My dishes are sought out at potlucks and praised at dinner parties. But what has heretofore been unveiled is the chaos behind the scenes. My knife skills are far from adequate. It usually takes me at least twice as long to make a recipe as the recipe suggests, and just as much time to clean up the mess I’ve made. Truth be told, my recipe for being a good cook is largely based on knowing a good recipe when I see one and knowing where to find one. While moments of creativity in the kitchen have resulted in recipes being published and a contest being won, the truth is those moments are few and far between, and I don’t trust my own creativity nearly enough.

I long to be the woman who opens up the pantry or refrigerator to make something out of nothing. I dream of not having to spend half a day making the gourmet meals that I crave, and I yearn to mimic the skills of the Food Network stars I love to watch. So I finally decided to yield to a thought that has been wrestling in my head for years; I’m going to take the Basics of Culinary class at Publix Apron’s Cooking School. Although I’ve taken and thoroughly enjoyed classes at Apron’s Cooking School through the years, I’ve always signed up for the demonstrations -- avoiding the hands-on classes dare I expose my culinary inadequacies.

So my answer to my mom’s question is: There’s always more to learn. I want to be better, faster, and more confident in my own abilities. Besides, this seems to be my summer for branching out. I did my first radio show with Cliff Roles and made my first video with Intermedia Productions. So I’m going to take yet another giant leap. For six weeks, I’m going to take the plunge, tie my apron strings, and risk public culinary disaster. Besides, anyone who knows me knows I’ll do just about anything for a good meal, and I hear the food is to die for!

So stay tuned, and I’ll share my adventures and misadventures with you. I’ll share my favorite tips and recipes learned….And even if I fail…. I’ll still be able to come up with a good recipe.

[Val Filipski]

Will definitely stay tuned!
"...I long to be the woman who opens up the pantry or refrigerator to make something out of nothing..."

It is really pretty simple and I get REALLY motivated with the leftovers I don't ever want to see again. I know what I like to eat and what flavors I might be in the mood for and, taking a clue from all of the TV shows I watch, I add color and "brightness". The latter usually in the form of a squeeze of lime juice.
Somethings work and others do not. I can add onions and garlic to almost any dish and am learning to add sugar (or Splenda) in dishes I was afraid to add in the past.
Try it, you'll like it!