Re: My education at the Culinary Institute of America (Year One)
CSC, this is awesome. Thanks so much for writing all this up. I definitely look forward to the next round.
One thing I didn't get: who got the food besides the other students? There must have been a surplus; there's more cooking than eating. You mentioned "selling" the food, but I gathered that meant to the other classes. Is it also sold to restaurants/outsiders?
-Sam
|