Learn the many facets of developing and maximizing flavors in food. Taste and learn the many uses for oils, vinegars and fresh herbs. An emphasis will be placed on cooking without recipes, using substitutions and learning to cook by looks, aroma, feel, taste and natural intuition.
Faculty: Culinary Staff
Meets: T • December 6, 2016 – December 6, 2016
Refund Date: December 2, 2016
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