Cooking School Stories Episodes
The First Day of Class
What does it take to make the grade at Johnson & Wales? We meet Chef Instructor Adrian Barber and the five featured students among their class of fifteen and learn about the curriculum, requirements for admission, and what it takes to complete the program.
Day Two: International Cuisine
It's day two of International Cuisine, featuring the spicy flavors of Mexico and the Caribbean. Larn about Bryan Lague, an exceptional culinary student who has overcome tremendous odds to be at Johnson & Wales.
Class Day 3/Spring Fling Week
It's day three of International Cuisine class, featuring the foods of Eastern Europe. Meet Southerner Ward Bradshaw and peek into his daily routine as we join him and his roommates for a Southern fried lunch that Ward prepares during spring fling week.
Class Day 4: Special International Dishes
We begin episode four with a glimpse at another class serving up a special dish of Botswanian caterpillars! Meet international Student Deserea Clark, exchange student from the Bahamas.
Class Day 5: Murphy's Law
In day five of our International Cuisine class, Murphy's Law seems to be in effect! Beginning with a botched requisition order, students must work on such dishes as Onion Tarte without onions, and Fava Beans with Garlic without the beans!
Exams & Graduation Day
International Cuisine class is coming to a close, along with the college careers of several of our graduating students. But before they can don their caps and gowns, they must pass the rigorous practical exams that Chef Barber has in store for them.
Restaurant
Our graduating group all take this last class needed before graduation: working and serving in an actual restaurant. Edison must prove himself.. Anh lands the job of being a personal chef at a dinner party. Mike is just relieved to be back in school.
