See also: - The eggs at Early Bird are all they're cracked up to be - Behind the scenes at Early Bird Restaurant - Some celebrity chefs are stars...and others, like Daniel Cofrades, cook for them
As an instructor at Johnson & Wales University, Cofrades spends much of her day teaching freshman and sophomores the finer points of sauteeing, baking, frying (both deep-fat and shallow), grilling and roasting, not to mention how to make stocks and sauces, arrange food on plates, and understand enough ingredients and flavor profiles to circle the globe -- something she does every nine days in International Cuisine.
That's right: In just nine days she covers menus from twelve to fifteen countries, with lucky students from other classes eating the food her students have prepared (earlier this week, it was Middle Eastern and Greek night).
One thing Cofrades can't stress enough, both to students and home cooks, is patience. "I stand behind [students] and say, 'Patience is a virtue,'" she laughs. A good crust on protein is impossible, for example, if you give in to the urge to prod and nudge. "Let [protein] go in there and sit," she urges.
But all the patience in the world won't correct other common mistakes, so she graciously shares tips on how to avoid those, too. "Make sure you heat the pan first, then put oil in it," she says. "Pat down the protein to dry it and not add excess water, and don't overcrowd the pan." Also, never, ever use a lid.
Remember to give Cofrades a silent shout-out when tonight's dinner comes out better than ever.
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