Matt Britt

Matt Britt

Location: le cordon bleu, boston

About me

Former Executive Chef specializing in Latin American Cuisine, looking to share my knowledge through teaching young culinarians

Interests

butchering whole animals, learning different cultures cuisines

Skills

knife cuts, butchering, exotic cuisine

Activity

Since culinary school is very hands on and the classes rely on moving students through the curriculum at an accelerated pace in order to finish within the alotted time, how can adaptive learning be implimented here in order to avoid students falling behind?

Since culinary school is very hands on and the classes rely on moving students through the curriculum at an accelerated pace in order to finish within the alotted time, how can adaptive learning be implimented here in order to avoid students falling behind?

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