Fun Facts about Charcuterie

 I will begin this Blog journey with my Charcuterie course, I have been eating and serving these products for many years. Whether part of a 4 course sits down elaborate meal, in a grilled panini sandwich or a quick afternoon snack. I never stopped to think about how, where and why these products existed. All I knew was they were yummy, appreciated by people, and allowed me to be creative in multiple ways without the work and mess in my kitchen.

FunFacts:

1- The original word charcuterie is French meaning Chair (meat) cuit (cooked).
2- They can be brine, cured, aged, hot or cold smoked, confit, pickled or cooked.
3- It was used as a method of preservation of meat.
4- This method of preparing food goes back as far as the first century but is believed to be much older in its history. 
5- Though the Romans were first to document some of these methods, the French gave charcuterie its prestige. Much like wine they helped introduce it to the world.
6- Italy, Germany, Spain, Switzerland, England, Hungry, China, to name a few countries, all make their own form of charcuterie.
7- Not only pork is used in charcuterie, but we can add: fish, poultry, game, lamb, and beef to the list.
8- A large variety of spices such as, cinnamon, allspice, dill, cardamom,sage, thyme, pepper and that is just to name a few of the popular ones that are used to help flavor the meats.
9- Wine, fruit juice and vinegar are also used as a flavoring.
10- Charcuterie platters can be introduced with sweet or sour condiments, cheeses, and bread.




And there you have it,so much more could be said about this topic but I will leave it for an other time.:)

References:
Chef Marc Vezina
Wikipedia
Charcuterie 101

My Journey

 I figured I would begin this blog with a personal introduction into my life and journey.
For as long as can remember my passions have always been food and people, my careers have always somehow involved both these two passion, whether it was in restaurant management, restaurant consulting or in my small business of home care.

 Food is an amazing thing because it can nourish the body soul and mind, whether it is gathering around a table with family and friends, creating recipes to help a client battling cancer or being in school studying the old Escoffier recipes and new Technics like molecule cooking. Food is the one thing that is always evolving and yet never changing in its impact on our lives.

  After many years of battling the "Do I go back to school or not"( because with a husband and children and the responsibilities of everyday life, fear stood in my way) Two years ago I took the plunge, and began my journey at Pearson Adult career center, ranked 4th in Canada it was the place to go. And Boy do I not regret it, the things I have learnt, the teachers I have had the privilege of studying under and the new friends I have made are engraved on my heart forever.

 This blog is part of the cooking course I am taking called Cuisine du Marcher, but I have decided to make it a public forum. Here is where you, my friends old or new, will get a sneak peek in the life of me.  I invite you on this Adventure, Welcome to my life!