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Stock the Freezer with Gourmet Comfort Foods
When I opened the door to the chef upstairs I was filled with an aroma that wafted over me like I was walking into my family home from the days of my youth. Smells of onions sautéing, fresh spices being chopped and a boiling pot of something being created told me I shouldn’t have eaten before covering this event. About half a dozen chefs’ in training gathered around the cook top while they sipped their wine and wrote down the nuances of creating a fantastic meal. Some came to improve their skills while one, in particular, was sent by her husband so that he would benefit from her experience. Judging from the liveliness and enjoyment everyone was having I’m sure that everyone involved will be eating well this winter and head back to the “Chef Upstairs for seconds.
