SMCC Culinary School

This week’s Portland Phoenix includes an article about the SMCC culinary school.

Their instructor, chef Bo Byrne, explains why he has 50 pounds of chicken bones in a pot in the back corner of the kitchen (for 20 gallons of chicken stock) to be mixed into the pot of beans he also has going for a traditional French cassoulet.

Near the conclusion of their two-year education at the South Portland bayside college, these young professionals are on a new, nuanced track into the hospitality industry.

Visit the SMCC site for more information about the SMCC Culinary Arts Program.