We attended this one day school in February. There were 14 students in total. The day started off well enough with a fun lesson in identifying chile peppers and their Scoville heat units. Various members had a chance to prepare a variety of Yucatan salsa. However, when we went into the kitchen we all became little more than a chopping line for ingredients for the soup,main course and dessert of the day. There should have been more explanation of what and how to prepare theses dishes. While we did get a photocopied recipe handout and aprons as well as an opportunity to eat what was prepared the day was less than expected and overpriced. The chef was interesting and for the most part a fun presenter but the structure of the day needs some adjustment to get more student engagement. Perhaps fewer students for each school session and smaller groups working on each individual menu item in the kitchen.
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