Good Food
Culinary School Slaughter
Chef-instructor Adam Dulye teaches students how to harvest lamb at the Culinary School of the Rockies in Denver, Colorado. During the two-week "Farm to Table" externship, students get to slaughter, skin and prepare a lamb. For more information about this innovative culinary school, check out its curriculum .
By Evan Kleiman • • 1 min readChef-instructor Adam Dulye teaches students how to harvest lamb at the Culinary School of the Rockies in Denver, Colorado. During the two-week "Farm to Table" externship, students get to slaughter, skin and prepare a lamb. For more information about this innovative culinary school, check out its curriculum.
Music break: La Grenier by Jessica Fichot
The full episode
2 of 8
Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food- 1:00The Market Report
- 6:31Culinary School SlaughterYou’re reading this
- 12:58Life of a Swordfish
- 21:22Holiday Baking
- 28:34Oyster Shucker
- 35:56Jacques Pépin
- 43:12Jonathan Gold in Korea
- 50:20Pet Food
The full episode
2 of 8Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food- 1:00The Market Report
- 6:31Culinary School SlaughterYou’re reading this
- 12:58Life of a Swordfish
- 21:22Holiday Baking
- 28:34Oyster Shucker
- 35:56Jacques Pépin
- 43:12Jonathan Gold in Korea
- 50:20Pet Food