Paula McIntyre Remembers Culinary Journey with Classic Recipes

Paula McIntyre, a culinary arts graduate, recently reflected on her formative experiences in the kitchen during her time at a university in Rhode Island in the late 1980s. As part of her education, McIntyre worked in front-of-house roles at six university-owned restaurants, where students and lecturers collaborated to provide hands-on culinary training.

During this period, tableside cooking became a popular trend, and McIntyre embraced this immersive experience. Initially hesitant, she soon found joy in preparing dishes like steak Diane, Cherries Jubilee, and Bananas Foster over a copper hot plate with a gas flame. The theatrical flair of cooking in front of guests added an exciting dimension to her culinary education.

Creative Cooking and Learning

McIntyre fondly recalls the process of polishing the copper pans until they shone, reflecting her dedication to both presentation and quality. Her enthusiasm for cooking was further fueled by her generous use of liquor, which often resulted in impressive flames that captivated diners. This hands-on training not only honed her cooking skills but also developed her confidence in a fast-paced restaurant environment.

The late 1980s marked a vibrant era for culinary arts, particularly in Rhode Island, where local ingredients and flavors played a significant role in shaping menus. McIntyre’s experiences during this time instilled a deep appreciation for both the art and science of cooking, influencing her approach in subsequent culinary ventures.

Classic Recipes to Remember

In celebration of her journey, McIntyre has shared her cherished recipes for Caesar salad and cornbread, two staples that reflect her culinary roots. These recipes are not only a nod to her past but also a reminder of the foundational skills she developed during her education.

The Caesar salad features crisp romaine lettuce, homemade croutons, and a creamy dressing, offering a refreshing complement to any meal. Meanwhile, her cornbread recipe highlights the use of quality cornmeal, delivering a subtly sweet flavor and a tender texture that pairs beautifully with a variety of dishes.

McIntyre’s journey through culinary education exemplifies the transformative power of hands-on learning. By recalling her experiences and sharing her favorite recipes, she continues to inspire both aspiring chefs and home cooks alike, reminding them of the joy that can be found in the kitchen.