This hands-on session explores how simple, low-equipment pasta techniques can teach foundational culinary skills in high school classrooms. Participants will make confetti pasta, flour-cured gnudi, and rustic trahana—methods designed for limited equipment and mixed skill levels. These techniques bring concepts like hydration, gluten development, and ingredient functionality to life while modeling student engagement strategies. Participants will taste samples and leave with practical, repeatable approaches that make complex ideas memorable and fun.
David Miller is the Program Director at the Culinary Institute of Virginia (CIV), where he has taught culinary, baking, and management since 2010. With over 15 years of industry experience, including leadership roles in award-winning restaurants and a Relais & Châteaux boutique hotel... Read More →
