Menu For Success In Culinary Arts
Chef Doug Allen is a Certified Executive Chef (CEC) by the American Culinary Federation. From over 40 years of experience in the food service and hospitality profession, he brings a real life element to learning. The good, bad, and ugly as well as the very rewarding parts of the industry are explored in the class room and the culinary lab setting. Food is planned, prepped, cooked, sampled, and then dishes are washed. All in a day's work in this business. Mise en place is a term everyone will learn and know by the end of the year!