During West Week, Chef Curtis Brown will prepare a classic Cobb salad. Participants will learn the art of balancing flavors and textures, combining creamy avocado and eggs with crisp lettuce and savory bacon. The class will also cover meal preparation techniques, ingredient presentation, homemade vinaigrettes, boiled eggs and creative ways to repurpose leftovers.
Brown is a seasoned culinary professional with 20 years of experience in the restaurant industry, having worked both front-of-house and back-of-house. 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.
