An introduction to eating “clean.” This menu will feature how to make the “cleanest” choices when determining what to eat. Clean foods are natural, whole, unprocessed and unrefined foods that are meant to be consumed 5 to 6 times a day. “Clean” meals include a protein, carbohydrate and fatty food item that can create a flavorful, nutritionally balanced diet. During the class, you will create a clean snack and the main entrée. This class will break down a few of the latest diet routines, such as Whole30, Paleo, and High Protein, Low Carb.
In this class, participant chefs will learn basic safety, sanitation, knife skills, and cooking techniques. Ingredient identification, proper storage, handling and preparation techniques will be introduced as well. Each group will participate in the meal preparation, and all participants will have the opportunity to cook portions of their dishes to their liking. Participants will also get to take home a “clean” spice blend that will get to create during the class time.
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.
These collective industry experiences brought about the opportunity for Lindsey to begin her restaurant consulting career in Charlotte, North Carolina. While in Charlotte, Lindsey worked with entrepreneurial groups as a Director of Operations to open The Customshop, Fifty West Bar and Grill, the Pineville Dinner Theater and Andrew Blair’s. Lindsey enrolled at Strayer University to begin her Master’s in Business Management Administration.
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