Chef Howie Velie from the famed Culinary Institute of America joined Ocean House Food Forager Janice McEachen from March 14-16 to help guests release their inner chef. Together participants explored the fundamentals of the culinary arts as they chopped, stirred, baked and broiled in the Ocean House kitchens. For two-and-a-half days, they studied basic cooking methods, learned knife skills and engaged in culinary discussions.
