Week one of "American Regional Cuisine" cooking class was the "Cuisine of New England", this included the states of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. This plate has: 3 slices of Roasted Turkey Roulade Cranberry Sauce Giblet Gravy Glazed Turnips Green Beans with Fried Onions Mashed Sweet Potatoes New England Bread Stuffing. We were divided up into 5 teams of four students for each team. None of us really know each other and have different skill levels. So far we seem to work together as a team, with minor issues. The Chef / teacher was pretty adamant about not deviating from the recipes to much. What we are doing and learning is mostly about skills and methodology. I have to constantly remind myself to not embellish as I am cooking, adding a pinch of this and a pinch of that. What ever strikes my fancy in the moment, like I do when I am cooking at home. One of my team members mucked up the pan gravy, then got carried away trying to fix it, that led to a big chewing out from the Chef. The person didn't take that well and got a bit pissy for they rest of the day. The Chef keeps telling us there is the right way, the wrong way and his way. So I have to keep that in mind as I am cooking in his class. Other dish's we made this week were, Peach & Blueberry Cobbler, Clams Casino and New England Clam Chowder. For some reason there wasn't any Peaches so we just made a Blueberry Cobbler. The Clams Casino was pretty fun to make, except all we had was the same tiny clams we used for the chowder. I dint bring my camera on the first day so I dint get any chowder pictures. It did turn out pretty darn yummy though and I was pretty impressed with it.