A Visit to Pork, Lamb, & Nutritional Cuisine Class...

On Tuesday afternoon, I was a "guest student" in Chef Nutter's Pork, Lamb, & Nutritional Cuisine Class.  In this class, the students learn to fabricate, prepare and present different types of pork and lamb using various styles of recipes and also study new methods of preparing nutritionally balanced recipes. 



Student:  Hannah Myers

The students were broken up into groups of four or five and were given the assignment of preparing two different meals Russian style, which I learned basically means that the food is arranged on platters in the kitchen. Then the server places the food on each patron's plate.  The first meal was to be presented to Chef Nutter for critique at 2:45 pm and the second at 3:15 pm. 

The first menu consisted of Rack of Lamb, Duchess Potatoes and Zucchini Noodles with Carrots and Leeks.   Roast Leg of Lamb, Boulanger Potatoes and Creamed Brussels Sprouts were on the second menu.

Two students were given the job of butchering the meat for the class.

  

I noticed that the students started out by preparing their meat dishes by seasoning them and trussing the lamb roast, which I found out means that you secure the meat with string, so it keeps its shape during roasting.  The students said that it also makes for better presentation.

Then they started making the side dishes,  such as the duchess potatoes.  Chef Nutter was very specific on how he expected the potatoes to be piped out.

 

Student:  Mary Knepp

  As you can see, the Zucchini noodles with carrots and leeks made the presentation of the first menu extra special!

Each group presented their menus in a unique way.

 

Student:  Christina Robinson

  

The second menu was also beautifully presented to Chef Nutter, who sampled each group's work and gave it an evaluation!

It was amazing to see the work of the students and professional atmosphere of this class!