Our class has just completed another leg of our culinary arts program. After honing our knife skills in 101, we delved into different cooking techniques and preparing actual dishes with meats, seafoods, soups, and sauces in 202. We were also taught how to truss chicken, larder meat and use kitchen equipment such as the sous vide machine and salamander.
Curious about what we made in 202? Here are some of the recipes:
Next stop: French Regional Cuisine!