The menu is simple but nutritious: fillet of trout meuniere, accompanied by steamed red potatoes, glazed beets and stir-fried vegetables. Sixteen students clad in double-breasted white cook's blouses take notes as chef Kathy Shepard begins her lecture at one of eight stoves in the crowded kitchen. "I want to see lots of colors on the plates," she says of the stir-fry. "Put in garlic if you want. That will be your outlet for creativity today." Then she picks up a slab of fish and shows how to ready it for the saute pan. After the demonstration, the students will try to...
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