Favorite memory at Arc Culinary: Two stand out: The students! My first cohort here wouldn’t even look at me on day one to regularly calling me “Chef Craig”, bringing me samples of their foods to try, and stopping by my office daily to chat. Second was during a team Chef’s meeting with David and Cristina we ended up talking about foods for a couple hours…from Chocolate Croissants to herbs. Was so great to share our passion for foods and our experiences as chefs.
Favorite dish served/thing off the menu at Arc Culinary: A combo of Braised Short Rib and the Roasted Garlic Polenta Mash with Fresh Herbs and Mascarpone, with Fresh Roasted Asparagus from one of our Emeril Lagasse Foundation Innovation Kitchen dinners.