Class 129 Cook-Off: Creativity and Calculated Risks Pay Off
Few culinary dishes seem more straightforward than chowder. A dish traditionally made from cream and potatoes, chowder leaves little room to the imagination, or so we thought. Culinary Job Training (CJT) Class 129 challenged everyone’s assumptions with four fresh, innovative takes on chowder at last week’s Cook-Off challenge. The Cook-Off is the pinnacle moment half-way […]
Class 126 Cook-Off: Culinary Optimism and Camaraderie Win the Day
Eight weeks into their culinary training, CJT Class 126 put their new knife and life skills to the test with a COOK-OFF! Class 126 has already experienced exciting real-world opportunities with a site visit to The Gaylord National, and a chance to cook arepas with Chef Andrés-Julian Zuluaga of Blend 111 and mushroom risotto with […]