Our Culinary program starts with the fundamentals each September: things like knife skills, chicken fabrication and general kitchen professionalism.
As students advance, so do their culinary creations in class — from basic stocks and sauces to complex dishes like this Grilled Ahi Tuna with Ginger Shiitake Cream Sauce.
It’s been a mainstay in the program for several years, a fine balance of richness from the cream and zest from the lime, garlic and ginger. Our chef instructor recommends it for an impressive weeknight dinner.
To create the crosshatch marks, turn the steak a quarter clockwise while grilling.
Want to take your turn in the kitchen? Visit us during an upcoming Open House. The event, which includes giveaways, light refreshments, information on financial aid and more, features the opportunity to meet the instructor and tour our professional kitchen.
Register online or call us to save your spot — and don’t forget to bring a friend!