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🍴 Culinary Capstone Studies Thomas Keller In Culinary Capstone, Chef Zac’s students are tackling advanced recipes inspired by Thomas Keller’s The French Laundry restaurant in New York. Veronica explains their creation of white truffle custard served in an eggshell with potato chive chips, which is a perfect example of the high-level techniques students master in this class. If you want to create dishes like this and elevate your culinary skills, check out our 2-Year Culinary Arts Program. #Noss

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