Washington State Beef Commission
Rob Noel shares with us the steps from pasture to plate
|
|
|
|
|
Ocean Beauty introduces some fine seafood
|
|
|
|
|
Chef Brian Figler of LCB-Seattle, introduces us to charcuterie
The Art Institute of Seattle...Katelyn Remick visits Shorewood and shares a bit of Russian food with us. And remember to check out their
Best Teen Chef Scholarship Competition
**See Chef Wendy for details
|
|
|
|
Johnson & Wales University
Stephanie Azarcon
At Johnson & Wales University (JWU), a private, nonprofit NEASC-accredited institution, our unique education model is designed
to inspire your professional success and lifelong intellectual growth. More than 17,000 students from nearly 100 countries are
making their careers happen in our 40+ undergraduate, graduate, online, continuing education and accelerated programs in arts &
sciences, business, culinary arts, hospitality, technology and education. For more information visit their website below.
Thank you Stephanie for sharing your time and passion with us!
Stephanie Azarcon
At Johnson & Wales University (JWU), a private, nonprofit NEASC-accredited institution, our unique education model is designed
to inspire your professional success and lifelong intellectual growth. More than 17,000 students from nearly 100 countries are
making their careers happen in our 40+ undergraduate, graduate, online, continuing education and accelerated programs in arts &
sciences, business, culinary arts, hospitality, technology and education. For more information visit their website below.
Thank you Stephanie for sharing your time and passion with us!
Chef Nate Crave,
a Shorewood graduate,
comes to talk about the next chef dinner
Mercer Knives and Bargreen Ellingson
|
|
|
|
