DALLAS — With a list of ingredients and a whiteboard filled with assignments, instructor Rachel Randel announces today’s recipe: gluten-free blueberry muffins.
Black aprons, gloves and hair nets on, the students are ready to work. The first step is ensuring the kitchen is clean before gathering blueberries, baking soda and almond flour.
The students make the kitchen their home: no hesitancy walking around large stainless-steel appliances, accessing storage areas or using the walk-in refrigerator. Their workflow is a well-choreographed dance they started practicing at the beginning of the semester, when most didn’t know much about cooking at all…