Savory scents of thyme, garlic, and onion waft through the crisp fall air as Professional Chef Kelly Vogelheim prepares for her cooking class. Soon, cars fill the parking lot; a class full of eager soon-to-be sous chefs enter the historic Mess Hall of the Ocqueoc Outdoor Center. Inside, a table is adorned with a charming centerpiece. The attendees check in and are led to the Kitchen, were an array of fresh vegetables, meats, herbs and spices await to be combined into delicious soups and stews. Adorning themselves with aprons, the class is ready to begin.
Not only did the class teach new techniques to enhance soups and stews, but also the ins and outs of table setting, tips and tricks for slicing and dicing, and an insight into the operation of upscale restaurant kitchens. And, of course, the class had the pleasure of savoring the fruits of their labor with a sit-down lunch they prepared themselves. Kelly and Jean express their sincere gratitude to all who attended: they were “an enthusiastic and supportive group who even helped with clean up.”
The Friends of the Ocqueoc Outdoor Center are planning to host a wider variety of classes next season in 2025.
