Culinary School Chronicles at Simple, Good, & Tasty

From 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.

I hope you’ll join me through the semester. Meet you there. . . 

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