For the past 9 days I've been making soups, stocks, and sauces. While these are vitally important components of cooking, there is something comforting about being in a full kitchen again and cooking for people!
Yes, in baking and pastry we baked all sorts of yummy good things for other classes to use and in SSS we created the stocks that other classes need... but there is something so fulfilling about spending all morning cooking and knowing that there will be other classes, deans, and other chefs coming to eat the food that you have prepared.
In New World Cuisine Chef Brener will lead us through the fundamentals of roasting, grilling and deep frying using the flavor profiles that are found in "New World" countries. So lots of South American, Central American and Island influences. Everything we made today was fantastic and I can't wait for tomorrow!
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