|Brenda Mussman making bratswurst with Chef Jay|
The day started at 11:00 am at the Titus Creek Cafe at WWCC. We were welcomed with introductions from the chefs, along with coffee, tea and fresh breakfast rolls. Onto the first sessions of cooking. The morning classes included how to make naan (a South Asian flatbread) taught by Chef Greg Schnorr, instructor at WWCC Culinary Arts program. Delicious! The art of making German bratswurst by Chef Jay Entrikin, also instructor at WWCC Culinary Arts program. He made it look so easy!
|Chef Antonio making fresh mozzarella|
|Kobe beef with coffee rub|
We watched knives fly and pans flame. Chef Antonio prepared the beef into Asian-inspired shish-ka-bobs on top of a colorful cabbage slaw accented with two very flavorful sauces. I wanted to keep licking the plate. Chef Dan rubbed fresh coffee grounds and spices on the meat and served the bite size morsels with a fresh cilantro sauce and freshly-made pickled ginger. I loved the smoky flavor from the coffee. And the winner? It was a very deserving tie! Both chefs had components that made each dish a winner.
|Chef Antonio and Chef Dan with WWCC Culinary Arts Crew|