From the sleepy town of Moorhead, MN, I am chronicling my culinary school experiences in a new series published by Simple, Good & Tasty.
January brought me into my second semester. My classes include morning “lab” where I make soups, vegetables, side dishes, and sauces. In the afternoon, our classes alternate between a menu planning and meats/seafood class where we’ll learning how to break down chickens and make Peking ducks with bicycle pumps. I’ll also attend a weekly Introduction to Wine course.