Our culinary students recently completed a hands-on, 3-day Chicken Corn Soup lab that brought together everything they’ve been learning in the kitchen. On Days 1 and 2, students focused on mise en place — carefully measuring, dicing, and portioning each ingredient for their own individual quart of soup, practicing knife skills like small dice and chiffonade along the way.
Day 3 was cook day: students worked side-by-side with their instructor, following the recipe step-by-step — sautéing aromatics, building the broth, skimming, simmering, and finishing with tender chicken and fresh herbs. Along the way, they practiced food safety fundamentals, proper timing, and the kind of attention to detail that separates good cooking from great cooking.
By the end of the day, all 37 students across our AM and PM sessions had a finished quart of chicken corn soup they made entirely themselves — a rewarding taste of the hard work, patience, and skill-building that goes into every lab in our program.
