With her first cookbook now in print, this class will build on the principles that Chef Doughty has learned and practiced over the years. The chef will demonstrate and share cooking techniques and tips including how to cut an onion, unique ways of cooking waffles and crepe swirling, to name a few. Allowing for what is sure to be a spirited discussion, time will be allotted for Q and A and, as in any food class, there will be lots of things to sample. If you love food and cooking and are looking for ways to build on that knowledge, this will be the perfect class for you. Chef Doughty will be happy to sign any copies of her book and will have them available that evening.
Chef Doughty Biography
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program Food for Thought which aired 17 years. Owner and chef of Doughty’s Bistro, in downtown Boise, Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Federation.
More About the Book
While the market is flooded with cookbooks, this work stands alone as it teaches the fundamentals of cooking while encouraging cooks to think creatively and with less reliance on recipes. The Chef Within uses breakfast as the starting point for developing creative skills. Basic recipes are given and then suggestions and techniques are highlighted to encourage further thinking and creativity on the part of the cook. Spaces for notes are made available throughout so that you can record your efforts, note what you like and what adaptations you will employ as your skills increase.
The Chef Within enables cooks to free themselves from the constraints of a recipe and, with an understanding of basic techniques and practical experience, truly begin to discover and empower the chef within.
