On Thursday, Chefs’ Training 211 under the direction of Chef Rich LaMarita had pizza class. In addition to the classics, students made some whole wheat and gluten-free pizzas also. Every student prepared dough, rolled out their crusts, sauced and garnished their pizzas, and practiced sliding them gracefully from the pizza peel into the oven. Pizza class always draws everyone from the staff or within smelling range into the kitchen for samples.
This class also marks nearly the end of 2 marathon weeks of baking. By now, students have baked a wide range of health-supportive cakes, cookies, quick and yeasted breads, etc. While the experience is rewarding, most students agree they’re ready to get off the gluten.