Everything Old Is New Again

Is there anything as frustrating as watching your fruit wilt, rot or shrivel up before there is enough time to eat it all? You might think that working in a private home, for a large family, would make this less of a problem, but surprisingly, it does not.

Fresh fruit preferences in the home where I work are akin to fashion designers in Heidi Klum’s world, one day something is in….and the next it’s out. Unfortunately, I’m always the last one informed and just when I think I know who likes which fruit, and how much of each I need to buy to keep everyone happy, the rules change.

Catering to so many different preferences is a challenge and I’m forced to get creative when the apples start to resemble shrunken heads and the bananas turn to compost before my eyes.

A few days ago, when presented with a colander full of puckered grapes, I had a thought. When tomatoes have seen better days I make oven dried tomatoes, so why not do the same thing with the grapes?

The grapes had seen better days

After plucking the grapes from their stems, I threw them onto a couple of sheet trays (I had red and muscat grapes and decided to keep them separate) and placed them in the oven at 200 degrees. Five hours later I was rewarded with the plumpest, juiciest raisins I’ve ever seen. They were huge and delicious and packed with flavor. The muscat grapes, in particular, were fantastic. They were sweet, musty and perfumey, just like a glass of muscat dessert wine, and really got me thinking about the many ways in which I might use them. Scones, muffins, cookies? Suddenly I saw a world of possibility and found myself absently humming the tune ‘Everything Old Is New Again’.

2 hours into the drying process muscat raisins

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]