For decades, Craig Shelton has been one of the country's top chefs. This spring, he took on an additional job: instructor at a Princeton University freshman seminar.
After years in restaurants including Le Bernardin and Bouley in New York City and his own Ryland Inn in New Jersey, Shelton found himself shuttling between home-size electric ranges as he faced Princeton students and a barrage of questions: "Excuse me, chef, is this hot enough? Chef, what order do we cook these in? How do I slice this?"
Shelton was thrilled.