TAKE A DIP
Chef Jose lead students through an engaging Teaching Kitchen session, where they explored the intricacies of tempering chocolate, prepping shrimp and crab, chopping onion and garlic and mastering knife basics. Together, they created a delightful menu featuring Crab and Shrimp Salad on crostini and chocolate-dipped strawberries. This session is particularly noteworthy as it marks our largest Teaching Kitchen to date, and it will be held in Southside during dinner!
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