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Challah for Technique Tuesday

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Challah for Technique Tuesday
Braiding Challah / Photo by Jonathan Boncek

The Local Palate and Le Creuset have teamed up to bring you Technique Tuesday, a combination of the print “Culinary Class” we feature each month, with the live cooking classes held at Le Creuset L’Atelier in Charleston. This provides cooking students the opportunity to see the magazine steps “come to life” and also learn other recipes that are variations on the theme.

Helmed by Chef Michael Carmel of the Culinary Institute of Charleston, who has been cooking and teaching for decades, the classes showcase his vast food knowledge and top-notch ideas and techniques. Plus, he is a really nice guy.

Last month our Culinary Class featured chicken stock, and Chef Carmel began with our basic stock and then went on to show 2 other types of chicken stock as well as 2 soups. It was an intimate class, and by the end of the evening we had all left our seats and were surrounding the cooking battery watching (and tasting) every recipe Chef Carmel prepared. He regaled us with pointers for making the stocks and soups, cooking stories, and ended the evening with stories about a recent Fleetwood Mac concert he had attended. It was that kind of night. We all began as quiet students but left chatting and having a great time.

This month’s class is scheduled for April 14 and will be covering the sweet braided bread, challah, so we’ll have a guest chef. Pastry Chef Kelly Wilson, who is also an instructor at the Culinary Institute of Charleston, will be teaching the class. Get tickets and bring a friend!

Challah
from TLP‘s Test Kichen, Charleston, SC