A Different Kind of Course Work
Written by Black Hot Fire Network on March 22, 2023
It’s five minutes before Culinary Bootcamp even starts and I’ve already made my first mistake.
“Don’t use that sink,” Julia Rhoton, chef and culinary arts coordinator at the UCLA Teaching Kitchen, tells me. I’ve reached for the first faucet I see. But I should be using the small hand-washing sink, not one of the deep, three-compartment commercial kitchen sinks. Chef Julia’s soothing voice is a constant feature of bootcamp. She instructs, she explains, she cautions.
Designed to teach basic knife skills and cooking methods, Culinary Bootcamp . . .
