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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.
Stevenson University hosted a Chef's Fare on March 3, 2015 at the Rockland Dining Hall. Chef's had the challenge of making dishes from different countries and students voted on what dish they enjoyed the most.
Florianópolis, SC, Brasil - 28/11/2024 - AJ - Seminário Chefes de Cartórios.
Foto: Cristiano Estrela / NCI TJSC
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
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.
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.
Chef Dooher asking Chef Keller how it is that he is able to foster the the culture in his restaurants .
Chef Andre Coté is plating his Coffee Griddled Terres Major Steak garnished with Rosa’ Puree Salsa and served with a Cilantro Slaw.
The NOLA vs Carolina Chef Battle on Dec. 29, 2018 at the Treme Hideaway in New Orleans was one for the record books! This gourmet tailgate cookoff featured Celebrity Chef Jerome Brown representing the Carolinas, and Chef Wendell Randall representing New Orleans. Chef Rome is the author of Carolina Soul: The Down Home Taste of the Carolinas, is a native of North Carolina, and has appeared on The Food Network, ESPN, Sister Circle Live, the 700 Club, and other national media. He's also cooked for such celebrities as Shaquille O'Neil and Byron Cage. Chef Dell is a native of New Orleans, and is the owner of Cookin For You Personal Chef and Catering and a consulting chef at Half Shell on the Bayou Restaurant in New Orleans. He has also cooked for the New Orleans Saints, Lil Wayne, and the University of Kansas. Special thanks to our sponsors, Piazza Seafood, Wyndham Vacation Resorts, Rouse's Markets, and Exclusive Diamond Transportation!