This single-night, professional cooking class covers essential skills any chef should possess in making soups, stews and chowders. Chef Patrick Hall will guide you through a combination of discussion, demonstration & hands-on preparation of the night’s menu: Pasta Fagioli, Kielbasa Cheddar Soup, Corn Chowder, Clam Chowders, and Beef Burgundy. All ingredients and equipment are provided. Chef Patrick Hall is Department Chair of the LRCC Culinary and Hospitality programs, and former restaurant owner and chef at hotels and resorts. Sharpen your culinary skills at LRCC.