Molly Stevens demonstrated how to make foods such as Zinfandel Pot Roast with Glazed Carrots & Fresh Sage and Brown Sugar Sour Cream Cheesecake at the 9th annual Culinary Enhancement Workshop on March 7.
But she also conducted a class in chemistry and flavor nuances, explaining the science behind why she uses Kosher salt and not table salt, why parchment is better than a silicone baking sheet, why the best roast chicken is butterflied.
“I’m somewhat of an academic at heart,” she said.
Her books on braising and roasting won the top cookbook awards in the country. “I wrote the books so I could go around the country and teach,” she told her audience. She also won a professional culinary teacher of the year award.
Stevens conducted a second Department of Hospitality Management and Dietetics workshop, sponsored by Housing and Dining Services and the McCune Foundation, for students on March 8 at Derby Dining Center on campus.