Master chefs

                 Our program had the amazing opportunity to have a few lectures from master chefs on Team USA! They had a few workshops on cheeses and legumes.

We tasted favo beans, mozzarella and ricotta prepared by a chef from the USA Olympics Team.  The favo beans were a bit crunchy and had shredded cheese and sea salt for flavor. It was a yummy snack that reminded me of chips. The mozzarella was really thick and moist and came together really smooth and soft. It was mesmerizing to watch the chef wrap the cheese into one consistent massive ball.

                The ricotta was an interesting sour flavor, but better tasting and had a superior soft texture as well to something you’d buy at the store.

                 In the lectures, I found the advice interesting about food trucks as a great future and easily attainable in the food industry. I also really liked when one of the chefs told us to find our “niche” our specialty in food service. And that can only come from learning all that you can, especially in the fundamentals.