Carol Cotner Thompson
Carol has been cooking professionally for over thirty years. Since graduating from the California Culinary Academy’s professional cooking and pastry programs in 1985, she has cooked in many notable restaurants and developed a substantial resumé as a pastry chef, private chef, consultant, food stylist, caterer, blogger, on-camera chef, recipe developer and marketing consultant for print and on-camera productions. For the past twenty-four years, she has taught at the Epicurean School, L’Academie de Cuisine, the New School of Cooking and The Gourmandise School. Carol’s love of travel takes her once a year, as guest chef, to Raison d’art Retreats in Catalonia, Spain. In addition, she co-owns californiaculinaryretreats.com. Carol currently teaches private cooking classes and caters custom designed events and dinner parties.
Articles & Tips
“Beurre Noisette” How To Brown Butter
Brown Butter is a simple sauce, perfect to toss with cooked vegetables, pasta or potatoes. It’s versatile and can also be used as your base to sauté fish, meat or poultry. In a heavy bottom pan, melt butter over medium heat until the mixture starts to foam. Keep a close…