Published on http://articles.philly.com.
It was 20 years ago that I left Chateau du Fey, the 16th-century castle in Burgundy where I’d spent a magical year working for my culinary degree at Anne Willan’s École de Cuisine La Varenne. As a stagiaire translating French cooking classes for the English-speaking students, this was my springboard into the world of food. I had the run of the estate, from the wine cellar to the vast cookbook library to the walled potager garden. I knew where they kept the truffles.