CSFW grads Lisa Klotz and Angie Parman are featured in the February edition of Mansfield Now Magazine with recipes for Moroccan Barbecue Lamb Chops and Braised Short Ribs.

“One thing culinary school taught me was to use a recipe as a guide of possible base ingredients and once you have learned the fundamental techniques of cooking, you know how things should be prepared and why”
– Angie Parman