The cohort has been cooking meals in the Dining Room since week one, so at this point they are pros! Today’s main dish is Chicken and Corn Chowder. Below Chef Dorsey gives the trainees in charge of the soup advice on seasoning.
The Soup Team (pictured below) explained to me that they started the soup with a Béchemel sauce, one of the five mother sauces. This simple fact connects their classroom work to the kitchen with ease.