We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins. Certification was offered to students who completed all three classes. An additional focus of the class was sourcing and working with local and seasonal foods. It was truly a sustainable life lesson.
Gina Guiducci, R.D.Administrative DietitianBrown University Dining ServicesProvidence, RI
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