Contemporary Grilling Master Class

Last Friday the Contemporary Grilling Master Class was conducted. Another class being provided by L’Ecole Culinaire for the students who want to learn even more than what is taught in the classroom, I refer to this as value-added to my education. The only requirement of the students, those that sign up and actually show up is to learn and experience what is being taught. The Chefs who conduct these classes do so because of their passion for; the industry, the students and the students’ education.

This has been the fourth class that has been conducted in spite of the low showing of the students who signed up months ago. The Chef Instructors devote their time to teaching those that want to learn; they impart their knowledge freely to those that attend. They conduct the classes in a professional manner, treating the students in mentoring relationship. Not that this is untypical but the environment is not one of one Chef Instructor and 25 students. This is quality time spent in the kitchen learning one on one with the Chef.

We had a great class with Chef Payne, originally only two students showed. A little later two more showed up, and jumped right in. We made two sauces (red wine and mushroom), two compound butters (herb and a bleu cheese & walnut), two great vegetables (asparagus and grilled potatoes) and of course special for the class ribeye steaks! We used many cooking techniques and we worked on our plating skills. 

Even though I am in Phase Five of a Seven Phase program I still enjoy learning all that I can. I have enjoyed working with different chefs throughout my time here. I try to take advantage of every opportunity that is offered, I add the experiences to my “tool kit” to be referred to and used now and in the future.