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Our Chef and DA (Dining Assistant) take a tour of the highbay, with Nick leading the discussion. The food out at LDB is pure awesomeness. Best food on the continent. By far.
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
James Beard Foundation Dinner at The American Restaurant
200 E 25th St #400, Kansas City, MO 64108
(816) 545-8001
Our 2014 class of Culinary students (ksuculinary.com) proved their mettle at the program's finale, Chef's Table, where they presented an elegant five course meal to families, friends and supporters. Following a day of preparation, the meal featured deconstructed crab etouffee, braised lamb pasta, a seafood sampler (oysters, clams and shrimp & grits), California tri tip and hummingbird cake. The dishes were chosen by the students and themed for the different regions of the U.S. where they had lived.
Assorted lettuce with chicken ham, cheese, egg, choice of dressing
Coal Resto Bar and Grill
Harbour Square CCP Complex
Chef Jurgen poses with his Mardi Gras-themed sugar showpiece. He is so adorable it causes me physical pain. That's everyone's favorite ex-Marine drill sargeant Chef Tom in the background.
Chefs kick of Vegas Uncork'd by Bon Appétit with a saber off at Lago at the Bellagio Thursday, April 23, 2015, in Las Vegas. (Isaac Brekken for Vegas Uncork'd by Bon Appétit)
Chef Sherman was all too kind in accommodating my allergies for my tasting menu courses. He was even nice enough to sign a keeper menu with a personalized message for me (noting I'm from Toronto). That scared me a little until I concluded that it must have been from my reservation... I booked on Open Table, and perhaps there's a flag saying from which city I'm from??
Thank you to all who participated in and joined us for Chefs' Feast 2014! A great time was had by all under the big top!
Photos by Trawick Images
March 9, 2020 - Session 201 - Mitchell Hall: Servin' Up Student Success with a Side of Sustainability.
Presented by:
Ben Niebauer, DesignGroup
Chef Joshua Wickham, Columbus State Community College.
Columbus State's new culinary facility, Mitchell Hall is an 80,000 square-foot building that boasts a 100-seat culinary theater, 12 teaching kitchens, a mixology lab, a cafe and bakery, a 50-seat student-run restaurant and a 400-person conference center. Columbus State integrated creative strategies to provide opportunities for student success and innovation while also balancing the very real implications of a facility of this nature: food waste. Discover the partnerships and solutions that helped reduce the footprint of a facility of this magnitude and led to new learning opportunities for students.
DesignColumbus is the annual sustainable building conference and trade show expo which unites hundreds of industry professionals
architects, designers, engineers, owners, developers, government officials, municipal planners, facility managers, contractors, construction managers, construction specifiers, manufacturers, product representatives.
DesignColumbus was held this year for the first time at the LEED Certified Mitchell Hall on the campus of Columbus State Community College. Mitchell Hall is the New Home of the Columbus State's Hospitality Management and Culinary Arts Program. DesignGroup a Columbus/Pittsburgh firm is the building architect.
The same day as our event, Mike DeWine, Governor of the State of Ohio declared a state of emergency for the entire state and began shutting things down due to COVID-19. Columbus State took precautions with lots of hand sanitizing stations located throughout the building.
El Chef comparte sus ideas de cómo podría ser un plato con características similares pero con ingredientes diferentes.
Chef Sumito Estévez
Ubicación: en las instalaciones del Instituto Culinario de Caracas.
Foto Joel Pino