|Students bent over their work |
for two days to learn the art of chaud-froid.
When was the last time you headed to the kitchen with an Exacto knife and a pair of tweezers? Under the tutelage of Chef Dan Notley, students recently bent their backs to a lesson on chaud-froid. They practiced this painstaking process over the course of two days, first poaching the chicken then cooling it before applying a coating of béchamel sauce. They cooled the art-in-progress again to exactly the right temperature before applying an aspic glaze.