August 4, 2003


Over on Saute Wednesday there's a post about the eGullet Culinary Institute which just opened this last Friday. is a webzine focused on food, dining, and cooking. They also run a forum for discussion of same. In any case, I joined just for participation in the online cooking classes.

I'd really love to take the time to actually attend courses, but find it difficult to plan that much time away from everything else. Most of the best programs run several weeks. So, something that's accessible online may just prove ideal.

At present, I'm in the midst of the Stocks and Sauces Class. Due to time constraints, I opted to only make the chicken stock and save the beef stock for some other time. I've never made this myself, using what is reportedly vastly inferior bouillon cubes, so I'll be interested to see how this comes out. It's currently cooling in my 'fridge - all four quarts of it. Wednesday I'll find out what sauce they propose to make from it and find a way to work it into my menu.

Either way it goes, I'm sure this will be an interesting experience.

Posted by Jennifer at August 4, 2003 10:03 PM

Hi Jennifer --

I'm Jason Perlow, from eGullet.

I'm very glad to see that you have been enjoying the eGCI. A lot of people at the site have been working really hard on this and site officials like me can only bask in its reflected glory.

The key to the eGCI is that you can participate at your own pace and at any time you want. My own wife only started the stock class this week, and yet questions are still being answered.

A lot of the classes though are very short and arent as involved as the Stock class, so there really isnt as much time investment required.

Posted by: Jason Perlow at September 9, 2003 5:59 PM
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