Life as a Culinary Student: Creative Direction

Life as a Culinary Student: Creative Direction

 

By Carly DeFilippo—Student, School of Culinary Arts

 

For most of my time in culinary school, I’ve been learning time-tested techniques or following a recipe “to a T.” So with the exception of a few lessons in modern plating, the ICE “market basket challenge” was the first time I was asked to truly cook creatively for my Chef Instructor and classmates.

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These Chopped!-style lessons, which culminate in an exam of the same format, have been among my favorite moments in the program. After months of following specific directions, I knew that having a blank canvas with only the specification to use “bacon, scallops and tomatoes” or “half a chicken” would be the ultimate test of what I had really learned.