The latest Boston Center for Adult Education (BCAE) Celebrity Chef class took place on Monday (2/23/15), and lived up to its “Behind the Line” themes. Behind the Line Celeb Chef classes give students the opportunity to learn the techniques and procedures used by restaurant line cooks. And they're a great way for diners to get food from some of Boston's best chefs (and great wine too…) at a ridiculously affordable price.
This week's class was taught by Chef Jared Forman, previously of Strip-T's and the soon-to-be chef and owner of Worcester's Dead Horse Hill (opening this spring). Forman made sure his students got as authentic an experience as possible. He divided the class up into stations, and even structured the plating and serving of the food in a manner similar to a restaurant kitchen.
The first dish served to diners (but not the first dish made – everything was happening simultaneously!) was a hearty carrot soup, perfect for warming up both diners and cooks, as everyone had been dealing with single-digit temps all day. Chef Jared was kind enough to share his recipe for this soup, so we just had to share it with all of you!
Chef Jared Forman's Carrot Soup
-5 carrots, peeled and cut into 1-inch pieces
-2 onions, sliced
-1 large knob of ginger, diced
-2 cloves of garlic, diced
-water to cover
-1/2 cup olive oil
-whipped goat cheese & dill (optional garnish)
1. Sautee carrots, onion, ginger, and garlic. Cover with vegetable stock or water, and cook until tender.
2. Puree in a blender, and add olive oil until smooth.
3. Keep hot on stovetop until time to serve.
4. Garnish with whipped goat cheese and dill.
5. Serve, enjoy, and feel yourself warm up!