On cooking and classes 

How a few quick lessons from chefs taught me to embrace the cooking class

BREAK IT DOWN: Rusty Bowers teaches students the basics of whole animal butchery in the back room of Pine Street Market.

James Camp

BREAK IT DOWN: Rusty Bowers teaches students the basics of whole animal butchery in the back room of Pine Street Market.

Some years ago, I noticed a curious trend about my habits in the kitchen. When dining out, I was eager to seek out tastes unfamiliar and new to me and, yet, I was exceedingly conservative when cooking in my own kitchen. For…

full article »

Comments (4)

Showing 1-4 of 4

Add a comment

 
Subscribe to this thread:
Showing 1-4 of 4

Add a comment

More by Wyatt Williams

Latest in Food Issue

  • The Food Issue 2013

    Eating out is a wonderful privilege, but crafting a meal is a treasure worth sharing as well
  • Shop like a chef 8

    8 Atlanta pros share where they shop for groceries
  • Atlanta grocery guide

    Where to shop like a foodie and tips for when you get there
  • More »

© 2014 Creative Loafing Atlanta
Powered by Foundation