flinn@seismo.UUCP (E. A. Flinn) (03/30/84)
--- A few years ago I took a course in classical French cooking, but for a variety of reasons have not been heavily involved in cooking of any kind before or since. Most of what we learned turned out to be not very useful unless one takes food preparation very seriously indeed. However, they did teach us how to dice an onion very quickly and easily - I don't know if the Cordon Bleu method is well known or not, but if anyone is interested I can describe it. -- Ted Flinn