This was the week in which the chefs learned about improvising - when we found ourselves shorthanded in the kitchen and our oven didn’t heat. Working

This week’s recipe introduced new phrases (Kosher salt, penne pasta) and the idea that sausage, which most of the chefs had eaten before, could be

This week was all about LOTS of cutting – celery, onions, garlic, green beans and zucchini – for our vegetable-laden soup. Photo 1: (L-R) Teagan Johnson,

We cooked Moroccan stew this week and the chefs learned how pungent spices can be when seared with onions and garlic. Many of us were

Many surprises today, with cutting chicken wings, making homemade croutons, and turning ordinary seasonings, like vinegar, mustard, and Worcestershire sauce, into salad dressing. Photo 1: Chefs

Say hello to this semester's chefs: Mason Schmidt, Teagan Johnson, Amari Stewart-Mangum, Eleni Torres and Zoey Li!  Amari, Mason and Teagan get some pointers about

For our guest meal, the chefs decided on Week 4’s cod with breadcrumbs, Week 2’s quick pickled cucumbers and, from last year, strawberry shortcake with

Curried Chicken with apricots and olives was the most exotic of the dishes we have cooked this spring, although Jayson Vo and Laura Lin said

The big question this week: how would the chefs like mushrooms? They were eager to find out.Before preparing the zucchini "fries," we learned how to

This week was a challenge: down one teacher and two chefs, but we still completed and enjoyed our meal with Milanni Miles and Jayson Vo