We will begin our journey with recipes that are not necessarily easy or basic but recipes that will help us build our knowledge on how to prepare and cook well rounded meals. We will learn proper knife skills to work efficiently and safely, develop our cooking/baking techniques and learn about food history, origin and how foods are grown. Students will use/gather foods, herbs/spices from Chef Steph’s garden to make the full circle connection of “garden to table.”
Please Note: I am happy to try to make accommodations for those students who are gluten and dairy free by choice. Unfortunately, I cannot make accommodations for those with severe food allergies as cross contamination can happen and I do not have a gluten/dairy/or nut free kitchen. Organic fruits/vegetables and other organic foods are used when possible but not exclusively. If you have questions, please feel free to reach out and we can discuss.