
Shuna Lydon is a pastry chef who has worked quite some big gigs in the Bay area. (Think French Laundry.) I first became aware of her posts on the Bay Area Chowhound Message Boards before finally meeting her at the Chowhound Picnic last Fall.
Since then, Shuna has started teaching some classes in San Francisco. I took her first one, recently, a knife class, graciously hosted by Jen.
Shuna is an excellent teacher. She is particularly articulate and precise in the way she speaks. She is a pleasure to listen to and watch at work. She adds little stories and anecdotes about kitchens and places she's worked, which serve to make the classes extra intriguing.
Shuna taught me quite a few things about types of knives to use, taking care of knives, knife safety and, of course, how to chop things up. My favourite technique of the day was how to supreme a grapefruit. I have long loved grapefruit but never really enjoyed eating them halved, with a spoon. Now I can cut them into beautiful pithless little segments, I can't get enough of having a grapefruit for my breakfast. See Shuna in "Supreme" action oven on the Meathenge site. It looks like Dr Biggles was inspired by Shuna's supreme technique too!
Quietly and without any ceremony, Shuna has started a blog. She didn't tell me about it, I just stumbled across a link to it on Meathenge. Do check it out, it's a beautifully written, fascinating perspective on food.
So, off you go then, go read her Eggbeater, Just don't forget to come back and see me some time, eh?
Great idea! I'm having a tough time keeping up with the explosion of blogs too. Thanks Sam!
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