We take classes in the front of the house as well as the back. The Culinary thinks the more students understand how front and back work separately, the better they can understand how to have them work together. Also, at St. Andrew's there is only one container of salt rather than one at each station in the kitchen, and the only station that really needs butter is the dessert station. The chef talked to us about nutrition and its increasing importance to people. It is not only the fat content of foods that we have to worry about, he pointed out.
Calories count, wherever they come from.
If calories are not burned, our body converts them into fat. Often, people feel they can eat all the fat-free foods they want. Most of the students, including me, actually preferred the lowfat one. The oil in the full-fat vinaigrette masked the flavors and left a filmy coating in the mouth. The fat-free was too tart and too thin.