During West Week, Chef Curtis Brown will toss a Cobb salad. Crafting a Cobb salad teaches us the art of balancing textures, such as creamy avocado and egg with crunchy bacon and lettuce. It also enhances our meal prep skills by organizing ingredients in rows for visual appeal. Additionally, we’ll learn to make homemade vinaigrettes, boil eggs, and use leftovers efficiently.
Brown is a seasoned culinary professional with 20 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.
