花椒直播

I started at JWU Providence’s College of Culinary Arts last fall. At that point, I was only taking academic classes, and I was dying to know what culinary labs were going to be like! I had very little prior experience in the food service industry and was anxious and excited to see how I would adapt to labs.

During that first term, Chef Idell came into my nutrition class and invited us to sign up for a free Saturday skills class that was focused on pasta making. He explained that it was supposed to fun and would help us to get comfortable in the kitchen. I was thrilled to have this opportunity to be in a JWU kitchen for the first time with no pressure.

It was in this skills class that I used my JWU-issued chef knife for the first time. I gained so much from this class, both in terms of skill and relationships. The chefs and other students that I met that day helped me gain in confidence, enhance my skills and made me eager to start my labs.

Now I’m a sophomore. I recently returned to the same skills class and loved it — but for different reasons.

Taking this class one year later gave me an outlook of how much I’ve grown, and how much I still have to learn. I continue to do as many skills classes as I can because I feel that I learn so much from them and have so much fun in the process — whether it’s pasta making, fish tacos or a mystery box challenge. I can’t wait to see what knowledge and tasty treats the next skills class brings!

for more of her culinary adventures.

Want to Take a Skills Class?
This term, skills classes generally run on Fridays and Saturdays. The next group of Saturday classes are as follows:

• Wok + Roll Wok Techniques: Saturday, November 11, CCCE 415, 10am-2pm
• Sustainable Cookery: Saturday, November 11, CCCE 406, 10am-2pm
• Gateaux de Voyage: Gussied-Up Pound Cakes + Milk Jams with Chefs Haas + Ferron: Saturday, November 11, CCCE 209, 10am-2pm

To reserve your spot: Email CCACraftSkills@JWU.edu. Prior to class, check the to ensure there are no changes to the time or location.