Ever wonder what to do with the stems of cauliflower or broccoli? Do you discard your beet leaves, swiss chard stems, carrot tops or mushroom ends? Want to learn how to extend the shelf life of perishable items? Let the Jaded Fork team introduce you to cooking from The Root to Stem, to save product and money. In this cooking class you will get the opportunity to create your own three course meal using local meats, cheese and fresh produce, all while using the roots to the stems. We will make pickles, relishes, pesto and a creamy soup to accompany your meal. Jaded Fork root to stem appetizers will be provided and local beers and wine will be available for purchase throughout the class.
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About Your Instructor
Chef Lindsey Cook began her culinary career working in her hometown of Hamilton, Ohio. At 14 years old she obtained a dishwashing position at The Academy and soon began working as a car hop at the one and only Jolly’s root beer stand. She became intrigued with food and service and began to explore baking while later working through high school at the international bakery in Jungle Jim’s. She received a full ride scholarship to attend Johnson and Wales University in Charleston, South Carolina. There she earned her Associates in Culinary Arts and her Bachelors in Food and Beverage Management. While in Charleston she worked at several restaurants as a line cook, made fresh pasta at a pasta company, served and cooked for a catering company and assisted in baking at a local German Bakery. Once she finished her culinary degrees she decided to stay on in Charleston and began to study front of the house services while working as a host and eventually front of house manager for the Jasmine Porch at the Sanctuary on Kiawah Island. It was here she realized the importance of industry experience to better implement training standards as she assumed the task of assisting in earning the restaurants AAA Five Diamond and Forbes Five Stars ratings.