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Staging at The Fatted Calf Charcuterie: Recap

Posted by on Nov 18, 2014 in Charcuterie, Fatted Calf Stage, New Content | 3 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read the recap of my experience as a stagiaire during two weeks at The Fatted Calf in California’s Napa Valley in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf: Days 8-9 = Butchery

Posted by on Nov 13, 2014 in Charcuterie, Fatted Calf Stage | 5 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about days 8 and 9 of my experience in this 10 day series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf – Day 7 = Duck Butchery 101

Posted by on Nov 11, 2014 in Charcuterie, Fatted Calf Stage | 0 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day seven of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf – Day 6 = Backfat

Posted by on Nov 10, 2014 in Charcuterie, Fatted Calf Stage | 0 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day six of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf – Day 5

Posted by on Nov 8, 2014 in Charcuterie, Fatted Calf Stage | 3 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day five of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf – Day 4

Posted by on Nov 6, 2014 in Charcuterie, Fatted Calf Stage | 2 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day four of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf – Day 3

Posted by on Nov 5, 2014 in Charcuterie, Fatted Calf Stage | 3 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day three of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf – Day 2

Posted by on Nov 4, 2014 in Charcuterie, Fatted Calf Stage | 9 comments

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day two of my experience in this ten part series as a stage at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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The Hungry Dog Blog - your source for news on food, farming, Chefs and eating locally in Seattle by Jason Price

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