Session Summary Session Date Fri, 03/06/2026 - 14:31 Lesson Topic Southern Biscuits and gravy. 4 cheese mac and cheese with a white roux. Lesson Outline 2 traditional dishes with a significant amount of components Session Minutes 90 Minutes Student Attended 90 Lesson Comments Richard has a unique skill set and advanced palate for someone his age
Session Summary Session Date Fri, 02/27/2026 - 14:49 Lesson Topic Mushroom demi and seared sirloin steak with a side of exotic mushrooms. From scratch, crispy onion rings with a spicy sauce Lesson Outline All three items prepared to exact standard. Session Minutes 90 Minutes Student Attended 90 Lesson Comments Chef Richard has expressed in working at a green market with his cuisine. I'm sure he would be successful.
Session Summary Session Date Fri, 02/20/2026 - 14:40 Lesson Topic From scratch fresh strawberry and whipped cream crepes. Mini hotdogs in puffed pastry - bacon wrapped Lesson Outline The crepes were a difficult assignment as they have complex timing of components Session Minutes 90 Minutes Student Attended 90 Lesson Comments Chef Richard today make restaurant level crepes from scratch with minimal intervention by the chef
Session Summary Session Date Fri, 02/06/2026 - 16:00 Lesson Topic Traditional Japanese Miso soup Lesson Outline the 2 different Japanese recipes with 1 adapted to the American taste Miso Soup and California roll with sauce Session Minutes 90 Minutes Student Attended 90 Lesson Comments Richard has been out for a few weeks; however, his continued interest and abilities are far beyond his age group
Session Summary Session Date Fri, 01/09/2026 - 15:08 Lesson Topic Southern cheese biscuits with dark mushroom gravy Potatoes Dauphinoise Lesson Outline From scratch the 2-side dishes. Session Minutes 90 Minutes Student Attended 90 Lesson Comments Richard continues to be outstanding in his culinary arts skills and a fast learner. He follows directions to standard and scale in each and every occasion.
Session Summary Session Date Fri, 12/12/2025 - 15:49 Lesson Topic Mini meat loafs, glazed carrots and mini chocolate ganache Lesson Outline Richard created an excellent mushroom tomato sauce to top the meat loafs. Session Minutes 90 Minutes Student Attended 90 Lesson Comments Chef Richard was the fastest and performed to the highest culinary skill level he has been all term.
Session Summary Session Date Fri, 12/05/2025 - 14:41 Lesson Topic Chicken Piccata and Asian meatballs with stir-fried yellow rice Lesson Outline 2 complex dishes that required focus and were tied into previous learned skill sets Assignment Richard was very focused on expanding his knowledge on the 2 complicated items he has never make before. Session Minutes 90 Minutes Student Attended 90 Lesson Comments Richard was very focused and hungry today. He prepared the dishes to perfection and then consumed every bite.
Session Summary Session Date Fri, 11/14/2025 - 12:16 Lesson Topic Chicken and chocolate Lesson Outline Chef Richard prepared rolled chicken 3 ways. He also prepared chocolate bombs. Session Minutes 120 Minutes Student Attended 120
Session Summary Session Date Fri, 11/07/2025 - 16:21 Lesson Topic Phils Cheese steaks from scratch. Burgers 3 - ways Mushroom Smashed Inside-out burger Lesson Outline Student created from scratch 3 different burgers and styles. Also from scratch a traditional Phila. cheese steak. Session Minutes 90 Minutes Student Attended 90 Lesson Comments Richard ate almost everything we made, and we made allot. Not much more to say
Session Summary Session Date Fri, 10/31/2025 - 14:03 Lesson Topic Large pumpkin carving and 3-layer monster cake Lesson Outline select a design for a large pumpkin , trace, clean out and carve the design to standard. Make a 3- layer monster cale. 2 chocolate 1 red velvet layer and decorate to student's design Session Minutes 90 Minutes Student Attended 90 Lesson Comments Richard as always, very enthusiastic in the principles of culinary arts. His natural talent shows in his work
