Chef Francois Bourgon, the invited chef from France, held a masterclass cheese session with the Taylor’s Culinary Institute students. The students had a chance to learn about French cheeses and taste the appellation d'origine contrôlée (AOC) cheeses: Ecrou (Goat milk), Comté (Cow milk), Bleu de Severac (cow milk). They really enjoyed the workshop. Chef Francois Bourgon explained the history, making and aging of the different cheeses and types of milk.
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