Gaining Confidence (and Pasta Skills)

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I started at JWU Providence’s College of Culinary Arts last fall. At that point, I was only taking academic classes, and I was dying to know what culinary labs were going to be like! I had very little prior experience in the food service industry and was anxious and excited to see how I would adapt to labs.

During that first term, Chef Idell came into my nutrition class and invited us to sign up for a free Saturday skills class that was focused on pasta making. He explained that it was supposed to fun and would help us to get comfortable in the kitchen. I was thrilled to have this opportunity to be in a JWU kitchen for the first time with no pressure.

It was in this skills class that I used my JWU-issued chef knife for the first time. I gained so much from this class, both in terms of skill and relationships. The chefs and other students that I met that day helped me gain in confidence, enhance my skills and made me eager to start my labs.

 

Now I’m a sophomore. I recently returned to the same skills class and loved it — but for different reasons.

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Follow Katelyn’s Instagram for more of her culinary adventures.


Want to Take a Skills Class?
This term, skills classes generally run on Fridays and Saturdays. The next group of Saturday classes are as follows:

  • Wok + Roll Wok Techniques: Saturday, November 11, CCCE 415, 10am-2pm
  • Sustainable Cookery: Saturday, November 11, CCCE 406, 10am-2pm
  • Gateaux de Voyage: Gussied-Up Pound Cakes + Milk Jams with Chefs Haas + Ferron: Saturday, November 11, CCCE 209, 10am-2pm

 

To reserve your spot: Email CCACraftSkills@JWU.edu. Prior to class, check the College of Culinary Arts Instagram to ensure there are no changes to the time or location.

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