It’s all about the Bacon – How to make the best bacon
So it’s been a while since my last post. Honestly, a lot has shifted since I started this blog almost 7 years ago. Today, I am most passionate about food. I’m a total Foodie and always have been. Lately, I’ve been playing with Pork Belly, trying to perfect making bacon. Before I hop into the How to’s for you to be able to make it yourself, let me give you a little background of my journey with food.
To give you a little background. I was working in restaurants at 15, got my B.A. in hotel restaurant management and went to the Culinary Institute of America, Napa Valley, Ca. To study there you have to already have a degree and they don’t offer degrees, they offer continuing education units. You work under Master Chefs. Today, there are only 67 CMC’s (Certified Master Chefs) and only 11 CMPC’s in the nation.
Yep, its hard as hell and The CMC level is the highest and most demanding level of achievement of all ACF certification levels, granted only after the candidate has passed an intensive 8-day test of culinary skills and knowledge.