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Sauces' apprentice

Delgado chefs stir it up

The menu included crab consomme and red snapper, and the diners were as discrimihating as food critics. However, it wasn't the reputation of a restaurant that was on the line, but grades.

Before Delgado Community College's Culinary Arts graduates receive their diplomas after three years of study, a series of luncheons contributes to their final grades. At a luncheon held in April, the eighth in the series, 74 media representatives and Delgado faculty and staff members dined on a five-course meal planned and prepared by the program's apprentice chefs, with guidance from an assistant culinary-arts professor, the aptly named Vance Roux. Later, diners were asked to ...

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