18 (missing one) eager new Cook Street 180 Culinary Students
There has been a lot of activity here at Cook Street in the past few months. CFD (cook for a day) after CFD and interview after interview. All this activity has resulted in the largest class I have ever taught. The downturn of the past year took its toll on every business and if our present enrollment is any indication of a shift in consumer confidence then our newest class is a tangible sign. There have been a few small adjustments made to accommodate our new group, but it is challenge we welcome. We have enlisted the help of two of our alumnus as Teacher’s Assistants to help us to better serve this larger group. It is a pleasure to help these TAs in their personal development and to show them what is involved in teaching. Thank you Sharon Talbert and Patricia Belaire for agreeing to help us.
I look forward to getting to know each of these new students as individuals and to help them reach their dreams. Of course we are already eating good food and drinking good wine. Here was today’s menu:
Gorgonzola tart with roasted red peppers and parsley puree
Roasted pork loin with red pepper coulis and potato galette
Fig and prune clafoutis
Filed under: Cook Street, The flock
