‘We are standing in a 21st Century classroom,’ HCC president says at opening of MGM Culinary Arts Institute

As Chef Syron Wheeler scooped spoonfuls of duck fat into a saute pan of mushrooms, a camera broadcast the scene on a large screen over his head. “We are working with foods most people don’t see every day,” said Wheeler, who plans to work as a sous chef at MGM Springfield’s South End Market when the $960-million casino opens in September. “We are doing a duck confit in pasta. Other chefs here are doing steak tartar, lobster bisque.”

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