One of Ian McKeown’s favorite assignments last spring was to go to the grocery store, buy some wine, make a meal and write about it. Like many culinary students around the country, McKeown suddenly found himself baking and butchering in his home kitchen instead of the commercial kitchen on campus — which in his case was at Wake Technical Community College, in North Carolina.
When classes shifted online in March due to the pandemic, Wake Tech’s culinary arts faculty put together packages of ingredients for students to pick up. Students could also borrow utensils they didn’t have at home.
