Students in Culinary Arts finally got into the kitchen to work. Chef Steph put a chef’s knife in each of their hands, and showed them how to chop, dice, slice, mince, and julienne. this she did by having them help out with food preparation for that week: no better way to learn than be given a crate of onions (oh yes-crying ensued, which necessitated trips to the freezer to soothe stinging eyes) and told to chop away. The kids became pretty adept, and their efforts were appreciated by the Dining Hall staff that day. They were even kind enough to give our students credit for any meal in which their well-cut vegetables were used.
