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June 14, 2010
Garden Tips for The Culinary Professional
It takes a long time to learn to grow food, as you don’t really have many chances to learn. In learning to cook, you have a dish shown to you, and you make that recipe. With a little supervision, you do this a couple dozen times, and you have it. A complicated recipe like Bordelaise Sauce may take more work than that, but little by little, you learn how to cook.
When you garden, however, you only have one or two chances per year. When those seeds go in, all the knowledge you’ve learned about that plant goes into the ground with the seed. If it doesn’t work for some reason, you have to wait a full year to try again. So any little hints you may garner each year may help you gain some time in the quest for good garden food.
For more information click here 
ARCHIVES
March 12. 2010 - Corned Beef & Cabbage
March 1, 2010 - Alternative Beef Cuts
Nov 18, 2009 - Fall Vegetables
July 31, 2009 - Food Poisoning
May 15, 2009 - Grilling Year Round
February 28, 2009 - Maple Syrup
January 9, 2009 - Culinary Library
December 22, 2008 - Biscochias & Challah
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John Griffin is a 1975 graduate of the Culinary of Institute of America and is a Certified Executive Chef, Certified Executive Pastry Chef and accredited with the American Culinary Federation. He is currently an associate member of the American Culinary Federation, Capital District / Central NY chapter and Ginsberg’s Foods Culinary Specialist.