It was just like Bourbon Street in the kitchens of the American Academy of Culinary Arts on Saturday February 21. Chef Hart and his students hosted the Chaine Des Rotisseurs society for a Mardi Gras gourmet brunch that would make any gourmand from the Big Easy proud.
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It was 8:30 on a Saturday morning and AACA student chef Amanda Shoup was staring into her mystery basket. She had 30 minutes to plan her menu using the contents of that basket, create her timeline, design her plates and mise en place.