A demonstration from a "seasoned" chef

Executive Chef Matthew Taylor, a former EVIT student and the chef at Metro Brasserie & Bar in Scottsdale, stopped by culinary arts today to give students a live demonstration.

His focus was on the importance of seasoning and tasting foods.

"Nine out of ten times, the reason why a dish doesn't succeed is because it isn't seasoned correctly," Taylor told the afternoon class.

The chef demonstrated how to cook three chilled soups: potato and leek, English pea, and corn. He described how a chef should be able to determine whether a dish is improperly seasoned.

"I don't want you to be able to follow a recipe; I want you to be able to cook," Taylor told students. "The thing about cooking is being able to use all of your senses and all of your instincts."