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Community Kitchen, Makin Bacon, Chef Robin Leventhal, Spring 2015
Community Kitchen, Chef Greg Schnorr, Apple of my Pie, Spring 2015
Capstone Kitchen #6, Chef Robin Leventhal, Winter 2015
Community Kitchen, Cooking With Kids, Chef Jay Entrikin, Winter 2015
Capstone Kitchen #5, Robin Leventhal, Winter 2015
Capstone Kitchen #4, Chef Robin Leventhal, Winter 2015
Capstone Kitchen #3, Chef Robin Leventhal, Winter 2015
February Foodies at WCCI 2015
Capstone Kitchen, Chef Robin Leventhal, Winter 2015
Community Kitchen, Chef Jay Entrikin, Mexican Mole, Fall 2014
Community Kitchen, How To Roast The Perfect Turkey, Chef Robin Leventhal, Fall 2014
Community Kitchen, Glazed & Confused, Chef Greg Schnorr, Fall 2014
Chef Robin Leventhal, Molecular Gastronomy, Fall 2014
New Chef Orientation, Chef Jay Entrikin, Fall 2014
Community Kitchen, Pickling & Canning, Chef Robin Leventhal, Fall 2014
Community Kitchen, Chef Jay Entrikin, Flavors of Eastern Mediterranean, Summer 2014
Community Kitchen, Cider and Food Pairing, Chef Greg Schnorr, Summer 2014
Capstone Kitchen, Chef Robin Leventhal, Summer 2014
Community Kitchens, Mastering The Grill, Chef Jay Entrikin, Summer 2014
Garde Manger Tasting Notes Reception With College Cellars, June 11, 2014
Community Kitchen, Chef Robin Leventhal, Japanese Cooking, Spring 2014
College Cellars Wine Dinner, April 26th, 2014
Chef Robin Leventhal, Molecular Gastronomy, Spring 2014
Community Kitchen - Future Chef's Class with Mom and/or Dad, Chef Jay Entrikin, March 18, 2014
February Foodies, Chef Antonio Campolio, February 22, 2014
The Capstone Kitchen, Chefs Dan Thiessen, Robin Leventhal, February 20, 2014
February Foodies, February 15, 2014
February Foodies, February 1, 2014
Chef Jay Entrikin, Italy, Winter 2014
Chef Jay Entrikin, Spain-Tapas, Winter 2014
Chef Jay Entrikin, Spain, Winter 2014
Chef Jay Entrikin, Greece/Turkey, Winter 2014
Chef Jay Entrikin, Arab Levant, Winter 2014
Chef Jay Entrikin, North Africa, Winter 2014
Culinary Presidents Reception, Fall 2013
Chef Robin Leventhal, Practicals, Fall 2013
Chef Robin Leventhal, Latin American Cuisine, Fall 2013
Random Scenes at The Institute
Chef Greg Schnorr, Pastry, Fall 2013
Chef Robin Leventhal, Garde Manger, Fall 2013
Community Kitchens, Mastering The Grill, Chef Dan Thiessen, Summer 2013
Culinary Chef Robin Leventhal Summer 2013 Vietnamese Cooking
Culinary Chef Greg Schnorr, In The WCCI Garden, Summer 2013
Culinary Robin Leventhal, Korean Cooking, Summer 2013
Culinary Grilling Class Summer 2013
Culinary Pastry Final Plating Spring 2013
Culinary Titus Creek Catering at Canoe Ridge Winery, May 17, 2013
Culinary Aspen Award Luncheon at WWCC May, 15, 2013
WCCI Menu Planning, Week 4, Spring 2013
Culinary Greg Schnorr Pastry Class, Spring 2013
Culinary Menu Planning, Week 5, Spring 2013
WWCC Worm Wigwam, April 13, 2013
WWCC Chef's Table on First
WCCI Asian Singapore/Indonesian Food 2013
WCCI Asian Chinese Food 2013
WCCI Asian Thailand Food 2013
WCCI Asian Japan/Korea Food 2013
WCCI Asian/Vietnamese Food 2013
WCCI Nutritional Food 2013
WCCI Greenhouse 2013
