Chef Jung and the students in American Regional cuisine were “kicking it up a notch” today as they cooked up food from the Big Easy.
Chef got the party rolling with his take on a classic-blackened Redfish- served here with greens and creole Bbq sauce. Laissez les bon temps rouler!
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Chef Curtis took some time to explain spherification to class today. He used yogurt he made from raw milk and showed how to create “ravioli” using a sodium alginate bath.
Students created an amuse with the “raviolis” by garnishing with a cherry pick de gallo and a pinch of salt. Lots of smiling faces as they took their first “bite” and the liquid center exploded in their mouths.
My instructors believed in me. They were more than instructors, they tried to get to know you as a person and tried to understand your goals so they could push you towards them. Student services helped me find a job before I even graduated. Everyone was dedicated to my overall success.
