Resident Cook is from New York City and is completing his undergraduate degree in Vermont, studying mathematics and italian. When he’s not doing school work, he works full time at a local restaurant as the garde-manger and line cook, he also tries to cook for himself everyday, avoiding the Dining Hall and the temptations of fast food.
I will talk about: cooking from scratch, grinding spices, kitchen tools, budgeting, long projects, complicated machinations to avoid spending money.
*but I may occasionally drift off on some other idea–kitchens are filled with whirring thoughts and clever machines–
