Sensory Results The cold-smoked scallops developed a delicate smoky aroma without overpowering the natural sweetness of the scallop. The texture remained tender and slightly firm, indicating proper temperature control during the cold-smoking process. Visually, the scallops exhibited a light golden hue on the surface, suggesting a successful absorption of smoke. The rabbit tortellini in beef…

Module 6: Week of October 12-18, 2025 Introductions I am so excited about this week because not only do we have an extraordinary guest chef coming to speak with us (ATL-based Chef Craig Richards), but we are also making rabbit and pasta which are two of my favorite things, especially when put together! When discussing…

Sensory Results This lab was one of the most informative labs I’ve had yet, especially thanks to the inclusion of Chef Rob McDaniel as our guest chef for the day. His insight for each of the dishes, including plating, seasoning, and general knowledge of each ingredient contributed completely to a very informative and fun class.…

Module 6: Week of October 5-11, 2025 Introductions This week we begin our studies into wild game. I am very excited about this next subject of our class because it will deal with the proper handling and cooking of different game meats, all of which I have very little knowledge of. We will be making…

Sensory Results This week’s lab had lots of great seafood flavors with different levels of acidity and textures. The oysters were so cool to learn more about, since I have only had one oyster in my life. We did a martini-style oyster and a grilled tomato-cucumber oyster. Each had great tastes and flavor, with the…

Sensory Results Last week’s dishes were all very well made in terms of each aspect of each dish were well-seasoned, and had excellent sensory attributes. For example, the snapper (photo above) had a crisp crust and juicy interior, which paired well with the crunchy potatoes, crisp cucumber chimichurri, and slightly firm white asparagus. The halibut…

Module 6: Week of September 28-October 4, 2025 Introductions This week, we will be diving into the art of making homemade pasta, while also serving and discussing clams, oysters, and shrimp. I am very excited for this week’s lab because it combines two of my most favorite foods: pasta and fish. I particularly love shrimp,…

Module 6: Week of September 21-27, 2025 Introductions This week we are getting introduced further into fish and its butchery. Our method of cooking for the week is gravlax, a Nordic sugar-salt cured salmon. Gravlax will be a great turning point as we have been discussing food preservation and curing, and this is a very…

Sensory Results Last week’s lab was a lot of work, with numerous dishes needing to be made as well as many ingredients that needed to be used. Our lamb was cooked very nicely, with an achievement in getting that medium-rare that chef wanted. I really liked the crust of the lamb, as it countered the…

Module 5: Week of September 14-20, 2025 Introductions This week in lab, we are going to be making fresh gnocchi and roasting racks of lamb, along with preparing a simple creamed corn bisque, some parmesan risotto, vegetables, and a jus for the lamb. Lamb happens to be one of my more favorite meats, so I…