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From Our Editors

The Chef instructor at Liaison College shares the art of cooking and stuffs patron's recipe rolodexes during culinary lessons that focus on soups, sushi, sauces, and tapas. The homemade pasta and sauce class, designed for 16–18 students, encourages amateur hands to fashion a spread of pesto flavoured fettucine, black olive papardelle, and potato gnocchi into fun and interesting shapes which they can later taste in class or spoon-feed at home to snoring loved ones. During the sushi lesson, spicy salmon and the state of California fit neatly into sushi rolls, and the knife skills class teaches sophisticated paring choreography to aspiring culinary swordsmen. To populate dinner party dessert trays, the Chef also enlarges the pupils in hungry eyes with a pastry tutelage that yields white chocolate cranberry biscotti, butter pecan tarts, and classic apple turnovers.

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