Finding France: Cooking begins here

Taste. How I learned to love salted meat, starting with a carrot.

Last sign-up for Kitchen Charcuterie Le Weekend Workshop! For you sitting on the fence, now is the time to jump down on the virtual charcuterie side. In my limited edition, 3-day online workshops There is room for just a couple dozen interested souls. The next Le Weekend Workshop—The French Pig: Kitchen Charcuterie, March 4-6, still has a few spaces open for signups. If you have been curious or not sure, ask me. Make a note in the comments below and I will call or write you.

So why do I teach Charcuterie? what is it that made me devote over half of my mental energy over the last dozen years to meat, salt, and time? In this “Finding France” essay, I want to introduce you to the most important part of learning to cook. Learning to taste. When did I learn to really taste? It started with a carrot. And where? Here, of course… at Camont.