In improvisation classes, Chef’s Training students are given a random and surprise assortment of ingredients from which they must create 3 or 4-course menus for critique by instructors. The three improvisation classes offered in our professional program are an excellent opportunity for Chef’s Training students to apply learned technique and theory to create menus that meet the school’s criteria for seasonality, quality and balance.
Students are broken into groups and given approximately 30 minutes to peruse ingredients and decide on their menus. Then in the remaining 3 hours they prepare an improvised meal for critique by the instructor. The completed meal is judged on its seasonality, presentation, and balance – in terms of colors, textures, and flavors.