Let me introduce my first and current culinary academic environment: The University of Alabama.
I am currently a Restaurant and Hospitality Management major with a concentration in restaurants. One of the classes I am currently enrolled in is a food preparation class that includes a “lab” once a week. Well…. Welcome to my “lab.” There are several rows of prep stations equipped with an oven and stove top. The first time I walked into our fully equipped kitchen I imagined myself on Chopped: this time your GPA depends on it. We are using the On Cooking textbook and matching lab manual that have the recipes we use.