Workshop: Cooking for the Recent Graduate Part 1
Presenter: Nick Peters, General Manager, Student Organized Services, Inc.
Casey Miller, Operations Manager, Student Organized Services, Inc.
Knife Skills/Kitchen Safety
Olives (flavor, tapenade)
Cheese Course (flavor, pairings)
Mushrooms (for ravioli and risotto and tapenade)
Split into groups A and B
Start with Molten Chocolate Cake
Risotto with mushrooms
Finish crème brulee
Website for pictures and movies of ingredients, steps, and techniques :
Take notes on the flavors you discover and think about how they might pair with other foods.
Todays olives are:
Green with pimento
Today’s Cheese are:
Slice baguette thin, brush with olive oil on both sides, toast in preheated oven (350F) until golden brown, about 15 minutes.
Blend you favorite selection/blend of seedless olives, olive oil, capers, shallot, herbs as you see fit.