culinary students

Blake Bertucelli

Salads used to just be a side, or even an afterthought to the meal. These days, they’ve taken center stage as entrees, often with complex combinations and ingredients. French native and New Orleans transplant Jean-Mark Sens is an authority on leafy greens, and NolaVie’s Renée Peck speaks with him about the once lowly salad and its cultural evolution.

Visit NolaVie's website for a related article written by Renée Peck.

Wild Foods

Apr 14, 2012
CCFM

With spring comes wild foods that inhabit our region. Last week, I met a group of visiting culinary students from France at a market.

Mid-conversation, the group’s leader took several steps away to harvest a lone mushroom on an adjacent patch of grass. He was elated to discover this fungus, like a familiar friend. “This wild mushroom is popular in France,” he said. To prove his point, he took a bite. I chose not to remind him that dogs favor that spot for cocking their legs.