Turkey Carving Lessons. Today Rotarian's got a special treat thanks to the efforts of our program chair, Jane Schroeder. Thanks to her pre-planning, Jeff Caruso, a chef at Restaurant 45, carved a turkey right before our eyes. Caruso shared his career path to becoming a chef at Restaurant 45 and explained to Rotarian’s how to properly prepare, bake and carve the Thanksgiving Day Bird. Jeff used a nice, just out of the oven turkey to illustrate his cooking and carving techniques. He noted that "he enjoys the creative and artistic qualities required to be a chef". Of course after the presentation, Jeff served the delicious perfectly cooked and carved turkey as a side dish to the Rotarians luncheon entrée. Days like this make you want to be a Rotarian.
