Word: bleu
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...love of food, having been raised in Pasadena, Calif., by a New Englander mother so New Englandy that she registered her daughter at Smith the day she was born. But Paul adored food. So even though she had never cooked much, Julia got a diploma at France's Cordon Bleu when Paul was stationed in Paris. Shortly thereafter, she and two French colleagues, Simone Beck and Louisette Bertholle, started writing the classic Mastering the Art of French Cooking. It was published in 1961, the year she and Paul moved to Massachusetts...
...recommendations from her Pudding employers Deibel and Deborah Hughes, now the owners of UpStairs on the Square. “She was very hardworking, even from a young age,” Deibel says. With these references, Lydon received a scholarship for three months of training at the Cordon Bleu cooking school in Paris. She shared an apartment with a former roommate before ultimately returning to Boston “to be near family—and out of cowardice,” when she began working in restaurants around the area. Sometimes it was “energetic...
Perhaps the most useful presentation came from Goldenheim, who spent one semester at Le Cordon Bleu, the culinary institute, and bestowed the knowledge of beer tasting upon his classmates. “We learned about beers from around the world, different kinds of hops...I now know where on the beer list to find the ones I like,” says Horbaczewski...
Indeed, anyone can feel like royalty when they order any one of the café’s delicious hot teas, which are available by the pot ($6) and are served in porcelain teapots with silver strainers. Some of the suggested flavors include Bouddah Bleu, Bourbon and Karmel. For a main dish, try the grilled chicken breast with asparagus and wild mushroom salad ($21) or the grilled focaccia with grilled portobello mushroom, roasted pepper and goat cheese ($19)—both are light and flavorful. The raspberry and pistachio napoleon with amaretto cream ($12) is the perfect ending...
Strack honed his culinary skills in Paris, where he moved after Harvard. He had a friend who was attending Le Cordon Bleu, the legendary French culinary school. “I just started showing up,” Strack recalls. “My French wasn’t too good, but I could watch and I developed a passion for it.” As head chef, he maintains an active role in the ever-changing menu while still giving his staff freedom. “It’s boring to cook the same thing over and over...