This semester I have been taking a class called Gourmet Dinners. We get to work with a Chef to create a fancy dinner for about 50 people; because of COVID-19, it's fewer people than it used to be in the past. Each dinner has a theme, and it's so fun to work with unique ingredients. We have made octopus, broken down a saddle of lamb, and made Indian food. It's one of my favorite classes this semester. I am getting to work with so many new ingredients.