1. 'We are standing in a 21st Century classroom,' HCC president says at opening of MGM Culinary Arts Institute

    'We are standing in a 21st Century classroom,' HCC president says at opening of MGM Culinary Arts Institute

    As Chef Syron Wheeler scooped spoonfuls of duck fat into a saute pan of mushrooms, a camera broadcast the scene on a large screen over his head. "We are working with foods most people don't see every day," said Wheeler, who plans to work as a sous chef at MGM Springfield's South End Market when the $960-million casino opens in September. "We are doing a duck confit in pasta. Other chefs here are doing steak tartar, lobster bisque."

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    1. We are working with foods most people don't see every day.
    2. Those are good jobs. How are we going to solve that problem?
    3. It's so nice here. We didn't have a walk in cooler or enough ovens.
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