Mold School

By Alyson Baker

Dec. 30, 2011

10:44 AM

Photo: Bernardo James
Words: Brandon Hernández

In the high-tech, yet homey kitchen classroom at Cups Culinary in La Jolla, some of San Diego’s most gifted gastronomes, including Spring Hill Cheese whiz Rachel Peter (left to right in photo are Suzie’s Farm intern Elle Ucker, Rachel Peter, Cups owner Michelle Ciccarelli Lerach and Cups Director Chef Jesus Gonzalez) teach everything from serving charcuterie to decorating baked goods. “Cheese is milk’s leap to immortality,” says Peter, whose whey-cool lessons in crafting artisanal cheese and crème fraîche show students how to make culture pop. “I love sharing its taste and essence because, for me, it represents tradition, health and community.”

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