Week 1 was intense, and jam packed with a plethora of information taught by Rock Star Chef Jason Hawk on Orientation, Equipment identification, Knife construction, Rules of the kitchen, Sanitation, Science of Taste & Flavor, Knife Skills Japanese, Knife Skills French, Science of Cooking. Last day was a four-hour lecture with Chef & Nutritionist Celine Beitchman on Quality & Key Ingredients of a meaningful health-supportive food model.
Did I mention I’m in a class with 10 other amazing & diverse students from India, Taiwan, Nigeria, Ghana, Peru & good ol’USA. I’m humbled and very grateful to be in this phenomenal program.
