Workshop 1:
Mediterranean Flavors
Small Plates from Spain and Street Food from Greece, Turkey and Morocco
Chef Joyce Goldstein
Berkshire Dining Commons
Workshop 2:
Tapas and other Global Small Plates
In this workshop chefs will explore the world of small plates and portions. Interest in small plates has grown exponentially in recent years as many consumers look to eat less as well as experience more in a typical meal situation. Some classic tapas dishes will be included as well small plates from other cuisines. A number of cooking techniques will be employed including grilling, pan roasting, deep and shallow frying, raw and more. Participants should come away from this workshop with lots of executable recipes and ideas to take back home with them.
Chef John Ash
Berkshire Dining Commons
Workshop 3:
Asian Street Favorites
This workshop will cover some of the most famous regional street foods and demystify the staple ingredients of the each region. We will cover Thailand, Vietnam, and China with dishes Sew Mai Dumpling, Sugarcane Shrimp (Chao Tom), Pho Beef Noodle Soup, Green Papaya Salad, Thai BBQ Chicken, and Thai Sticky Rice. This Workshop will help you understand how to take authentic ingredients and apply them to real world food service operations
Chef Jet Tila
Berkshire Dining Commons
Workshop 4:
Secrets of the Vietnamese Kitchen: Southeast Asian Flavors for Campus Dining
Throughout Asia, some of the best foods are those cooked by street food vendors and home cooks. Join Mai Pham, chef-owner of the renowned Lemon Grass Restaurant in Sacramento and author of “Pleasures of the Vietnamese Table” and “The Best of Vietnamese and Thai Cooking,” for a fun- and engaging cooking demonstration and workshop. Mai will share her passion as well as her insights and experience in campus dining and offer tips on how the vibrant flavors of Southeast Asia can be incorporated into your menus.
Chef Mai Pham
Berkshire Dining Commons
Workshop 5:
From the Streets (with love) to your Hearts
During this workshop you will learn basic techniques and simple ingredients to satisfy your guest with one of the healthiest cuisines in the world… Mexican!! There are many great Mexican street foods and we will explore a few of them. There is no better or healthier snack than a street quesadilla filled with all kinds of vegetarian options, you will learn how to set up a quesadilla station or Mexican snack station. We will also make “Tortas” the infamous Mexican sandwiches and will produce all the tricks, the pickles, and relishes that make this small plate Mexican street foods in too such a hit when added to menus.
Chef Roberto Santibanez
Berkshire Dining Commons
Workshop 6:
Chef Roland Mesnier
Berkshire Dining Commons
Workshop 7:
Everyday Thai by Chai
Street food vendors in Thailand play a crucial role in the everyday lifestyle of Thai people. The influence of Thai street food in Thai restaurants is immediately noticeable from Satay skewers to Pad Thai and even Mangoes with Sticky Rice. This class is designed for chefs, caterers and culinary professionals who want to experience the authentic flavors of Thai cuisine while you also discover the building blocks of Thai food. You will also learn what makes Thai food so unique and flavorful and what makes it one of the world’s healthiest cuisines. From this session you will learn how to cook quick and easy delicious street food dishes from Pad Se-Ew to Pad Thai and even the special Summer dessert, Siamese Ruby (Tub Tim Grob).
Chef Chai Siriyan
Berkshire Dining Commons
Workshop 8:
The Variety of Colombian Gastronomy
Introduction to an anonymous cuisine with a myriad of resources. Description and recipes of the authentic Colombian culinary traditions that can open the creativity to new cooking trends.
Mario Ferro
11th Floor Campus Center
Workshop 9:
Japanese recipes that are suitable for volume food service operations
Workshop attendees will prepare ramen noodle dishes – the “Japanized” Chinese noodle preparations that have been popular in the country for hundreds of years. Ramen noodle dishes have a very wide variety in flavors, toppings and serving temperatures. The full repertoire of ramen preparations is a fascinating, lengthy and complex subject by itself. Here we will master representative hot and cold ramen dishes.
Hiroko Shimbo
11th Floor Campus Center
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