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The Student Becomes The Master – Master the Art and Science of Cooking
January 30, 2017
From simple knife skills to braising perfect shortribs, sharpen your culinary knowledge throughout the year with our monthly themes featured in your cafe.
February | Soufflé
March | Mother Sauces
April | Caramelize
May | Emulsion
June | Chiffonade
July | Brine and Roast
August | Sear
September | Deglaze
October |Braise
November | Stock
December | Maillard Browning
Keep an eye out for dishes featuring Cooking is an Art and Science and get an inside scoop on how we prepared that meal. For more information – I want to master it now!