Semester Two of Cook’s Masters Program Kicks Off
The Cook Masters Program is a series of instructional cooking lectures taught by some of the city’s and country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.
Philadelphia magazine and Cook staffers hand-selected the ten students from applicants to the program. Line cooks, culinary students, dishwashers, aspiring chefs all applied to be part of this second semester and the best of the best were picked.
Today was the first class and the featured instructor was Katie Cavuto Boyle of Healthy Bites, who taught Health and Nutrition 101.
When we arrived at Cook today, the students were all gathered around a long counter, eager to learn and improve their cooking skills. Some sat with notebooks, others with coffee. All were eager to learn, in their seats on time and packing their own sets of knives.
Class began with an informative lesson on healthy foods by Cavuto. On the agenda were the differences between healthy and unhealthy fats, carbohydrates, and proteins at length before leading a discussion on different dietary restrictions that are trending today. Cavuto stressed that it is easy to eat great tasting food that is also healthy. For the bulk of the class, the students worked with Cavuto to make five colorful grain salads.
Check back next week when we talk to the rest of the program’s students and what the chefs did in class two.
Cook Masters Program [Cook by Audrey Claire]