It’s A Hood!

This may not be the most appealing picture to most of you, but it is definitely appealing to us!  My students have been patiently upbeat about the way we have been cooking in here, using a rice steamer to boil water and a convection oven to heat pans hot enough to simulate sauteeing.  But we all know that those aren’t ways to cook regularly.  Thank you, THANK YOU, to all the people who have made it possible to take this next step into real cooking.  The students are noticing.

To see our wish list of initial items we need, please click here.

Soon we will be able to use the range and expose students to more “normal” ways to cook which helps in two directions – the timing and understanding of a range for a professional chef in one direction, and how to cook healthier food choices using your stove at home in the other.  What will we cook first???

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