Roosevelt Culinary Arts

American Cheese and Gourmet Grilled Cheese with Chef Doug Flicker

This week, we had the honor of working with Chef Doug Flicker of the Bull’s Horn Tavern and Sandcastle. On day one, he taught us the technique to making real American cheese – the kind that is full of flavor and melts super smooth. (Keep reading for Doug’s recipe at the bottom.)

On day two of Doug’s residency at Roosevelt, we made grilled cheese sandwiches. But not just any grilled cheese. These were basted with melted butter and filled with thick slices of cheese as well as fixings such as bacon, avocado, pepperoni, cilantro, barbecue sauce, you name it.

After the demo and some practice, Roosevelt’s culinary artists applied their new knowledge when we opened the doors of Cafe 225 to the school’s staff for lunch on Friday. Students organized into grill stations, fired the orders, worked the front of the house (and even the dish pit) with enthusiasm and ease.

This week we learned a lot about measuring by weight, how to gauge emulsifications, balancing ingredients, and technique at the grill. Students also worked together as a team under the pressure of a true restaurant. Many thanks to Doug and the Bull’s Horn Tavern for the guidance and expertise. Happy cooking and learning, everyone!

Print Recipe Here