From Wisdom’s Table: This Just In . . .
Margaret Jacobs, Wisdom House Head Chef
What do you get when you combine celery, carrot, tomatoes, and red wine? When you use a French knife and a rondeaux pan? When you sauté and braise? Join Chef Margaret Jacobs as she cooks for you a mystery dish, in the process revealing proper knife technique and care, the art of several cooking methods, how to choose the best pan for a particular outcome, and more. Dive into experiential learning and improve your kitchen acumen and skill in this playful Saturday class. Bring your culinary questions. All are welcome. No prior cooking experience is required. Recipes and samples included.
Margaret Jacobs serves as Head Chef at Wisdom House Retreat and Conference Center. A graduate of the Culinary Institute of America, Hyde Park, New York, she has more than 30 years of professional cooking and kitchen management experience. Margaret has worked at the United Nations Plaza Hotel and as Executive Chef at EF Barrett & Co. in New York City. Prior to coming to Wisdom House, she owned Hannah’s Bakery and Catering of Torrington and Litchfield, where her delicious baked goods attracted a devoted clientele.