This past Friday, the Microdry crew took time out from sketching, cutting, sewing and selling to pursue some stirring, frying, dicing and sautéing at the Institute of Culinary Education.

It was our third team trip to the famed cooking school, where we all enjoy the chance to mix with members of different departments as we mix ingredients in a professional kitchen. After making pasta, searing duck legs, sautéing spinach, mashing potatoes and broiling steaks, we sat down to eat the fruits of our labor. Laughter filled the air most of the time, though those manning the onion slicing station did shed a few tears!