I'd like answers to questions about why things happen the way they do for a given technique or ingredient. If there are citations for more information that is in the scientific literature, historical record, or cookbooks, they'd be nice to have. A way to interact with other students seems obviously valuable.
I'm someone who jumped into the business 6 months ago with only what I learned on my own to aid me. Super excited to see what happens here.
Good luck with the development.
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I'd like answers to questions about why things happen the way they do for a given technique or ingredient. If there are citations for more information that is in the scientific literature, historical record, or cookbooks, they'd be nice to have. A way to interact with other students seems obviously valuable.
I'm someone who jumped into the business 6 months ago with only what I learned on my own to aid me. Super excited to see what happens here.
Good luck with the development.