Program Schedule

Tuesday June 17th

7:30 am

Light, Healthy New England Breakfast
Berkshire Dining Commons

8:00 am – 11:00 am

Lecture and Production
Workshop 1:
From Earth to Table
We will use legumes, fruits, whole grains and vegetables for the small plate and big flavor concept.

Chef John Ash
Berkshire Dining Commons

Workshop 2:
Cooking in the White House and balancing the small dishes with bold flavor in Washington DC.- Hands on session

Chef Walter Scheib
Berkshire Dining Commons

Workshop 3:
Regional Mexican Cuisine
Oaxaca and Central Mexico, two major centers for food, we will learn the importance and the difference between them, from simple street food to very complex meals.

Chef Iliana de la Vegas
Berkshire Dining Commons
               
Workshop 4:
American Masala

Chef Suvir Saran
Berkshire Dining Commons

Workshop 5:
Aromas from Thai Cuisine
This workshop will focus on flavor dynamics that form the aromas from Thai cuisine.  Through this course you will learn to prepare a variety of dishes from Pad Thai noodles, Green Mango salad, spicy and sour Tom Yum soup, green curry from scratch and traditional Thai desserts that you hardly find in Thai restaurants outside Thailand.

Chef Chai Siriyan
Berkshire Dining Commons


Workshop 6:
Japanese Izakaya Small Plates: Beyond Sushi and Teriyaki! 
Japanese small plates are not a new thing.  There is an entire culture of small plates in Japan that can be adapted to suit today’s challenging atmosphere of balancing nutrition and staying ahead of the trends.  Chef Jet Tila will explore what is Izakaya along with dishes that will keep your food operation ahead of the curve.  Some of the dishes you will learn from Chef Jet are: Sew Mai dumpling, Gyunikumaki, Asparagus Maki and Kushiyaki skewers. 

Chef Jet Tila
Berkshire Dining Commons

Workshop 7:
Healthy Cooking
If you enjoy classical preparations of International cuisine and are interested in some of the more contemporary cooking styles today, this is a class you won’t want to miss.
Join Master Chef Tom Griffiths from the Culinary Institute of America and learn to cook and present nutritious and delicious appetizers of styles from around the world.
The class focus will be developing the flavor profiles of international cuisine with some interesting and unusual, contemporary culinary twists.

Chef Thomas Griffiths, CMC
Berkshire Dining Commons

Workshop 8:
Hands-on Southeast Asian Foods
Passed down from generation to generation, the foods of Southeast Asia are very much “home-style” in feel. While creating authentic yet simple classic Southeast Asian recipes such as Duck Satay with Peanut Sauce, Lemongrass Shrimp, Coconut Curry Soup, Sticky Rice in Bamboo Leaves, Green Papaya Salad, and Coconut Spring Roll, you will learn about Asian ingredients and how they can easily be incorporated into your everyday recipes.  
 
Chef Corinne Trang
Berkshire Dining Commons

Workshop 9:
“Out of the Box” Advanced Cooking
In this course, participants will learn how to present and garnish “hotel-pan food” by controlling portion size, focusing on small plates, and making the food attractive to the customer.  In other words, make the food speak for itself!  Wouldn’t you like to know how to work with different ingredients and flavor profiles in a more upscale manner?  And remember, seafood is an option; it does not need to be expensive, so learn to choose wisely!

Johnson and Wales
11th Floor Campus Center

Workshop 10:
Peruvian Food, a Trend of its Own!
Open your minds and your knife kits to the trendy and flavorful ethnic cooking from the Andes, “Peruvian Cuisine.”  Peruvian food is all about sustainable ingredients, fresh from the nearest farms.  Home of “Ceviche”, Peru offers new flavor combinations and simple cooking methods,  based on hundreds of varieties of potatoes, white and purple corn, asparagus, sweet potatoes, an assortment of ajíes or chilies, a vast variety of fish and seafood, and more. 

Johnson and Wales
11th Floor Campus Center

11:00 am – 1:00 pm

Lunch and Presentation

1:00 pm – 4:00 pm

Lecture and Production
Workshop 1:
From Earth to Table
We will use legumes, fruits, whole grains and vegetables for the small plate and big flavor concept.

Chef John Ash
Berkshire Dining Commons

Workshop 2:
Cooking in the White House and balancing the small dishes with bold flavor in Washington DC.- Hands on session

Chef Walter Scheib
Berkshire Dining Commons

Workshop 3:
Regional Mexican Cuisine
Oaxaca and Central Mexico, two major centers for food, we will learn the importance and the difference between them, from simple street food to very complex meals.

Chef Iliana de la Vegas
Berkshire Dining Commons
               
Workshop 4:
American Masala

Chef Suvir Saran
Berkshire Dining Commons

Workshop 5:
Aromas from Thai Cuisine
This workshop will focus on flavor dynamics that form the aromas from Thai cuisine.  Through this course you will learn to prepare a variety of dishes from Pad Thai noodles, Green Mango salad, spicy and sour Tom Yum soup, green curry from scratch and traditional Thai desserts that you hardly find in Thai restaurants outside Thailand.

Chef Chai Siriyan
Berkshire Dining Commons

Workshop 6:
Japanese Izakaya Small Plates: Beyond Sushi and Teriyaki! 
Japanese small plates are not a new thing.  There is an entire culture of small plates in Japan that can be adapted to suit today’s challenging atmosphere of balancing nutrition and staying ahead of the trends.  Chef Jet Tila will explore what is Izakaya along with dishes that will keep your food operation ahead of the curve.  Some of the dishes you will learn from Chef Jet are: Sew Mai dumpling, Gyunikumaki, Asparagus Maki and Kushiyaki skewers. 

Chef Jet Tila
Berkshire Dining Commons

Workshop 7:
Healthy Cooking
If you enjoy classical preparations of International cuisine and are interested in some of the more contemporary cooking styles today, this is a class you won’t want to miss.
Join Master Chef Tom Griffiths from the Culinary Institute of America and learn to cook and present nutritious and delicious appetizers of styles from around the world.
The class focus will be developing the flavor profiles of international cuisine with some interesting and unusual, contemporary culinary twists.

Chef Thomas Griffiths, CMC
Berkshire Dining Commons

Workshop 8:
Hands-on Southeast Asian Foods
Passed down from generation to generation, the foods of Southeast Asia are very much “home-style” in feel. While creating authentic yet simple classic Southeast Asian recipes such as Duck Satay with Peanut Sauce, Lemongrass Shrimp, Coconut Curry Soup, Sticky Rice in Bamboo Leaves, Green Papaya Salad, and Coconut Spring Roll, you will learn about Asian ingredients and how they can easily be incorporated into your everyday recipes.  
 
Chef Corinne Trang
Berkshire Dining Commons

6:00 pm – 8:00 pm

Clam Bake
Enjoy a New England summer tradition featuring lobsters, chowder and steak.
Lawn outside of Campus Center


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