Today an interview with Chef Erica Wides of the Institute for Culinary Education.
We talk about fermenting foods like cabbage, sous vide cooking,
Chef Erica Wides
what its like to work in a kitchen, sharpening knives, and the foods we don’t like.
Chef Wides has a weekly radio show, Why We Cook, on the Heritage Radio Network,. You can learn more at her site, ChefSmartyPants. The food education program Chef Wides talks about is Streets International
Monica
Arugh! Green Peppers are good! Much prefer them over red in dishes like stuffed peppers and on pizza. Oh well. If we all liked the same stuff, there would be nothing new to try!
Erica Wides explained the possible health problems with sous vide cooking perfectly! Great Show!