Sometimes the journey is worth more that the destination.
I spent two semesters at Kendall college in 2004. As a recreational pursuit, I made it half-way through a professional cookery certificate before a simultaneous lay-off and condo purchase made me reconsider the $475/credit hour tuition fees. During that time I studied soups, stocks and sauces, had an italian cuisine elective taught by Chef Peggy Ryan (former owner Va Pensiero in Evanston) and took a semester of Baking and Pastries taught by Chef Heidi Hedecker. My wife enjoys the improvement of the day-to-day menu at home.
The complete BPC101 Final can be downloaded in PDF format (4.2Mbs) here.
