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Your booth was the first one I stopped at today while visiting Seattle Cooks! When we walked away I told my husband if I find nothing else of interest, learning about Culinary Communion will cover the cost of admission.
I look forward to receiving your newsletter and visiting your school. |
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—Kelly Perry |
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Submit Your Question
So, tell us your question, don't be shy. Give as much background as you think is necessary
(although War and Peace is not what we're looking for here).
Be as specific as possible, including exact ingredients, degrees, etc. If you've tried
something and it came out wrong, describe what you did in detail. Also, if there's anything
"quirky" about your kitchen that might matter (e.g., your oven leans to one side), please
let us know that, too.
We reserve the right to post, or not post, your question on this web site; all questions
become the property of Culinary Communion, LLC. (We also reserve the right to edit your
question for web site use.) But we promise not to sell, give, lend,
or in any other way provide any of your information to anyone. This is our
community: you, us, and all the other foodies out there. That's what we're about.
So query away! Chef Gabriel will post his answer to your question (or reply via email) just
as soon as possible.
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Head Chef, Instructor, and Co-Owner of Culinary Communion, Gabriel Claycamp, having fun
with a frenched rack of lamb. |
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