During the Chautauqua Lecture Series New England Week, Chef Curtis Brown will feature clam chowder, a dish made with potatoes, creamy broth and clams. Making New England clam chowder teaches to balance flavors (briny clams, smoky bacon, savory cream), manage textures by controlling starch from potatoes and create a creamy base using a roux. Participants will also learn to properly handle seafood, specifically by adding clams last to prevent them from becoming rubbery.
Brown is a seasoned culinary professional with 20 years of experience in the restaurant industry, having worked both front of the house and back. With expertise in menu development, team leadership and culinary innovation, he has honed his skills in diverse kitchen environments. Throughout his career, Brown has demonstrated a passion for delivering exceptional dining experiences and fostering a positive kitchen culture.
