Hey there. Can we add a lesson on culinary foam to the sauce section? I think foams are awesome (not sure if the fad has passed though, or if it is a fad at all).
Maybe a quick series on kitchen sanitation? I'm sure it's been covered in bits'n'pieces in lessons (ice baths, properly cooling food etc) but I'm not sure if we've formally beaten people over the head with it (which I think we could all use -- can't be too careful). Multiple cutting boards, cutting board materials, bleach solutions...
Is there a long term plan to start heading down the pastry path? (I understand it's completely different.) We've started with breads... can that lead to cakes and dessert courses?
Also wanted to re-iterate a request for a plating/presentation lesson(s).