January 30, 2011
Gary Norton, in white, head chef of Jacobi's Restaurant, and cook Grant Goddard, left, instruct kids during a LIFT program demonstration.
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The garlic sizzled as it bathed in hot olive oil, while a group of students huddled around the stove. They watched as the chefs added fresh vegetables to the mix, then combined heavy cream and parmesan cheese to make a thick sauce. Tossed with fettuccine