Cooking with Chef Curtis

During Great Lakes Week, Chef Curtis Brown will be focusing on Wisconsin cheese fondue. Making Wisconsin cheese fondue teaches essential culinary skills regarding heat management, emulsion and cheese pairing, while highlighting the importance of using high-quality, freshly grated cheese for a smooth, stable texture. Participants will learn to use cornstarch to prevent separation, utilize beer or wine for flavor and acidity and master the art of communal, interactive dining.
 
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.