We then took an outing to Piccolo to meet with Chef Doug Flicker. Doug described his creative process and then the students had a few hours to develop ideas with Doug for their amuse bouche (one bite mouth amusement) that they will need to plan and serve on Friday.
The day concluded with an inspirational dinner at Tilia where Chef Steven Brown served up a multi-course tasting menu for the class.
Students were charged to develop a list of ingredients to prototype a few ideas the next day.
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