Introduction to the Culinary Arts Course
YOU’RE OUTNUMBERED almost five to one on Quillisascut Farm; there are 50 goats on the premises, and only about a dozen students taking a four-day class in cooking basics. The goats earn their keep by providing milk for cheese and meat for eating; you’ll do it by helping prepare your meals in the farm’s shared bunkhouse. Rick and Lora Lea Misterly have owned their acreage for three decades, making cheese near the sunny shores of Lake Roosevelt in Eastern Washington.
Teacher Kären Jurgensen of the Seattle Culinary Academy leads the intensive round of workshops for amateur cooks who’d like to try dicing like a pro. Lessons start with kitchen terminology and how to prepare a mise en place; by the end of the course, you should be a convert to method-based (not recipe-based) cooking. And between the 50 goats and the creatively named Libby the Dreadful Guard Dog, you’ll probably have made a few new friends.