I went to one of the previews and really loved it. The eggs in a jar with mornay sauce and ham was amazing. I could have it for breakfast every morning and then sometimes late at night. The Easy Like a Sunday Morning (espresso and fernet branca) was two bitter ingredients that somehow cancelled each other out and was super smooth. The staff was friendly and knowledgeable particullarly considering it was the first service.
You are what you do, not your title. I have cooked professionally for 20+ years and never seen the inside of a cooking school. I have, however, had mentors and co-workers that I wouldn't trade for any amount of mainstream education. They may have even taught me how to manage a kitchen. The distinction of the word "cook" or "chef" seems irrelevant. The only problem I have with that is the seeming disdain for the cook. Cooks can be some of the hardest working professionals out there, and I would never be offended at being counted among the ranks.
Nice handle, anonymous. Your reading comprehension, however, needs work.
You know what's great about these pop-ups?
1. They are not mandatory.
2. They usually sell out, so even if you accidentally tried to go, you might not be able to.
I have seen a lot of chefs, restauranteurs and people working to crack into some point of the business with an event model. I think it is pretty cool that someone can get all of that effort together and do something awesome. I like that people are trying to do inventive and very personal events. It IS more expensive of an event to pull off offsite. If you are into it, go check it out. If not, well, don't.
I had one this week and it was delicious and am picking up another on Friday. Beth Piper from Nooley's (and New Orleans) agreed it was one of the best king cakes she'd had. I think I need to work on the king cake education at the office, though, because no one fessed up to getting the baby.
The Tamale Pot ladies are in the Grow Local Kitchen at the Nashville Farmers' Market on Saturdays.
There is plenty of room in the world for great ideas. I think that this new kitchen and the success of the Skillery and the Grow Local Kitchen speak to a growing demand for access to and education about local food.
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