May 20, 2010

AND HOW does a beautiful red pepper, at left, become the accessible and inviting slices of red pepper, at right? Why, by slicing, of course. And slicing is one of the skills that culinarians use most in their work. So in the early days of Class 37, students are focusing daily on knife skills. And in this there is a foundation for a new career, and a new self-reliance.