a two–day class with Chef Jill Noyes. Budding gourmets will try their hands at American regional cooking while learning food safety, basic recipe reading and the efficient and safe use of the knife. The cost is $80, and include’s a kid-cooked lunch for both days. Parents are welcome to attend. Chef Noyes will supply knives for students to use each day, and participants need to bring an apron and a hat –ball caps are fine. Class is appropriate for grades 4-8. Click Here for a downloadable flyer that is easy to print. WHERE: Trine University  View all courses
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