Lamb loin- American Region students worked on food from Eastern Pennsylvania using lamb and mushrooms and central ingredients. Lamb loin with Rutabaga, roasted shallots and shitakes with a minted pea puree.

KU MLB Jan. 2015 Lamb loin

Chef Hayes works with Advanced Pastries student Catrice Winston on a Mocha Torte.

KU MLB Jan. 2015 (1)

Supervision and Cost control with Chef Curtis conducted yield tests on Chicken and then created a dish- Herb Roasted Breast on Sweet Potato hash with an Herb Jus.

KU MLB Jan. 2015 (4)

Samantha Strong breaks down a chicken under the direction of Chef John Curtis.

KU MLB Jan. 2015 (3)

Chef McGuinness demonstrating sauté of poultry.

KU MLB Jan. 2015 (2)