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Trips for the Novice Chef

April 11, 1985

The Culinary Arts Division of Johnson and Wales College in Providence, R.I., will open its kitchens to amateur cooks during four "Cook 'n' Tour" vacation/education weekends, which will feature demonstrations and hands-on instruction from its chefs.

"Lavish but Light," the first program scheduled July 12-14, will demonstrate how to dine sumptuously without sacrificing nutrition or overloading on calories. "Oriental Express," to be offered July 26-28, will offer a wide variety of regional cuisines--foods ranging from hot and spicy to the more subtle dishes. "Festive Holiday Buffets," Aug. 2-4, will teach participants to make unusual pates, hors d'oeuvres, chafing dish items and decorative platters of meats and desserts.

From the Classics

"Delectable Classical Desserts," Aug. 9 to 11, will lead participants through a study of the pastries made in the college's International Baking and Pastry Institute. The college will also offer a series of one-week summer continuing education programs for food service professionals.

Cost for each weekend is $320 double occupancy or $360 single occupancy, which includes accommodations for two days and nights, a Friday night dinner event, breakfast and luncheon Saturday, Saturday morning and afternoon classes, classical dinner Saturday evening, breakfast and a tour of Hammersmith Farm in Newport on Sunday.

For information, contact Allan Freedman, director of admissions, College of Continuing Education, Summer Food Service Programs, Johnson and Wales College, Abbott Park Place, Providence, R.I. 02903-3376. Or call (800) 343-2565.

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