By: Debbie Kelley
April 25, 2014
Cooking classes taught by a well-known professional chef this past week at Woodland Park High School were as much about the hows and whys as they were about educating the palette of the young and impressionable.
Murmurs of “Yum,” and “Mmmm, this is good” spread around the home-ec room during the hands-down favorite part of the special guest’s presentation – the taste test.
Meat was the topic of the day, and students in Angie Cunningham’s intermediate foods class learned about various cuts of beef, how to cook them and why grass-fed beef is superior to commodity brands.
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