tannertan36
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Cosimo Galluzzi
Janaina Medeiros
will byers stan first human second
hello vonnie
noise dept.
Not today Justin
occasionally subtle
NASA
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Jules of Nature
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TVSTRANGERTHINGS
todays bird
Claire Keane
art blog(derogatory)
AnasAbdin
seen from Japan
seen from United States
seen from Norway
seen from Lithuania
seen from Australia
seen from T1
seen from United States
seen from Netherlands
seen from United States
seen from Slovakia
seen from Italy
seen from Hong Kong SAR China
seen from Canada
seen from Slovenia
seen from Algeria
seen from T1
seen from Singapore
seen from Belarus
seen from Malaysia
seen from T1
@delaneyskitchenoperations-blog
Final Reflections
My favorite part about this class was learning the basics of working in the kitchen and getting to experience it first hand. The most challenging part about this course was getting our recipe right on the first time. My biggest takeaway from this course was learning how food works together. I would tell future students that this is a fun and challenging class and they will learn a lot.
EVENT DAY 4 SWEET ENDINGS. cinnamon sugar donuts
SWEET ENDINGS prep day
AH HA MOMENT: Rising dough is super cool and really scary because you start to think it wont rise.
Waldorf salad MAYO DAY
AH HA MOMENT: we learned a lot of fun facts about the Waldorf-Astoria
making our pasta
rolling the dough
PASTA PALOOZA EVENT DAY
EGG DAY
AH HA MOMENT: I still hate eggs they’re gross
making mozzarella cheese
prep day making our sauce and dough
AH HA MOMENT: this is how pasta is made
learning about pasta
Pop up event! Potato Latakes
AH HA MOMENT: Learning how to work under pressure after a pop up event.
Pop up event
Cooking carrots and testing acids and bases
Event day. Meat madness
AH HA MOMENT: we learned how st. Louis style ribs got their name