Developing and Refining One's Sense of Taste - week 20

All good things must come to an end, including CT101. The energy in the classroom and the kitchen was low key and easy - most likely because Market Basket was now behind us.

The focus for the evening was hors d'oeuvres.

• Spring rolls
• Spanakopita
• Sesame seed encrusted tuna
• cajun rolls with dipping sauce
• dolmades

Chef demonstrated how to make each dish. The class then worked in groups to make the dishes for the class to sit down and enjoy

While we dined Chef delivered a short speech and then gave each student their course completion certificate. He was about to return to the front of the classroom when he was asked to stop. The class then gave presents to Chef, Angie, the assistants and the dish washing team that supported us for 20 weeks. Each recipient was surprised and grateful.

As a former instructor, I recognized the look on Chef's face. It was a mix of surprise to receive a gift from a class as well as the realization that the journey with this group of students was coming to an end - or at least this part of the journey.

We started as a group of 18. We ended as a group of 14.

 

A party was planned for the week after to celebrate completing the course.


Next: life after CT101


Be well,
Technicolor girl