Chef Lenny Vannelli of Le Cordon Bleu Program at the Brown Institute in the Twin Cities carefully adds a corn starch mixture to stir fry Wednesday during a presentation to Brenda Stevermer’s Foods II class at Austin High School.

Thursday, February 08, 2001

Chef Lenny Vannelli of Le Cordon Bleu Program at the Brown Institute in the Twin Cities carefully adds a corn starch mixture to stir fry Wednesday during a presentation to Brenda Stevermer’s Foods II class at Austin High School. Vannelli cooked with family and consumer sciences classes and language classes Wednesday, talking about food preparation and recruiting for the culinary school at the Brown Institute.