How do professional chefs work with high school culinary students (with still-developing skills and work techniques) to create memorable food for a special event?

ChChef DeSantisef Robert DeSantis, of Elite Associates, is working on CCAP Arizona's Harvest Moon dinner with Esther Flannigan's culinary students at Mountain Institute JTED in Prescott.

 

Esther and I are having ALL of her students submit one idea for savory and one for dessert.  Then we will select the best idea for each dish.  We'll let the students know why those two dishes were selected and briefly explain why the other dishes were not selected.  We will emphasize that none were a bad idea, just why the selected dishes where picked.  We want the students to get excited and individually brainstorm so as to create a learning environment.  We will try to use as much local and fresh ingredients as possible."

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