On April 16, culinary students from Northhampton Community College cooked a five-course beak-to-tail duck dinner for more than 50 guests.
Chef Will Rufe, culinary operations for Northhampton Community College Culinary Arts, said this event was an opportunity to offer students and the community a different type of dining experience.
“We wanted something that offered symmetrical service,” said Rufe, referring to the type of service where everyone gets the same plate at the same time…