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A Recipe for Learning


Chefs are practically the nicest people we know. They prepare life-sustaining foods for us, just because we say that we want these dishes, and we rarely, if ever, actually thank these folks face-to-face for providing us nourishment. Yet there the chefs are the next time we need them, ready to sauté, blanch, grill and bake just for precious us. The only people who may be nicer than the chefs are those who teach chefs, because without them, there would be a chef shortage, and then we might have to -- gasp! -- prepare our own meals. Meet one of these heroic gastronomic educator types when Robert Hertel takes a turn during the Chefs at the Market series at the Soulard Farmers’ Market (730 Carroll Street; 314-622-4180 or Hertel is a certified executive chef, culinary educator and the department chair of the hospitality studies program at the St. Louis Community College-Forest Park (that’s a mouthful!), and he plans to show us how to prepare practical family foods. Thanks, man! The chefs are at the Market Courtyard at 10 a.m. every Saturday through September 1, and the learning sessions are free -- yet one more reason we are indebted to the chefs.
Sat., July 21

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