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Workshop:
Malaysian Cuisine
We will make 5 sauces & present 5 dishes with these sauces. Emphasis will be on techniques & balancing the components.
Presenter: Chef Alexander Ong
Berkshire Dining Commons
Workshop:
You Won't Miss the Meat!
This workshop will focus on vegetarian dishes rooted in the traditions of California Cuisine. We know that we are supposed to be eating at least 9 servings of fruits and vegetables a day (don’t we?). The aim of this workshop is to provide ideas for dishes that will encourage your student diners to come away from the table excited with the bold flavors and satisfied and happy without any meat on the menu.
Presenter: Chef John Ash
Berkshire Dining Commons
Workshop:
Asian Stealth health techniques
In this workshop you will learn how to substitute healthy ingredients into everyday favorites without sacrificing flavor or authenticity. You will also learn why Asian food is the perfect food for Vegan and Vegetarian stations. Chef Jet Tila will take you on an exploration of flavors to make your Asian menu stealth healthy! You will learn the tricks and techniques to make amazingly flavorful healthy food. Non Vegetarians and Vegans will be not believe they are eating non meat versions of classic Asian dishes.
Presenter: Chef Jet Tila
Berkshire Dining Commons
Workshop:
Garlic Tomatoes and Olive
The ingredients of the Mediterranean are known to be both healthy and flavorful. Garlic, tomatoes and olive oil are no exception. The three staff-of-life foods are the cornerstone of the famous Mediterranean diet. In this workshop, we’ll explore these quintessential Mediterranean ingredients and cook with all three to make simple, approachable, healthy and delicious recipes. The best part, these three ingredients are full of flavor which we will discover while cooking together in this workshop.
Presenter: Chef Joanne Weir
Hampshire Dining Commons
Workshop:
Light and Healthy Mexican Cuisine
Presenter: Chef Roberto Santibanez
Hampshire Dining Commons
Workshop:
Thai Cooking
In this workshop, learn how to make some of Thai cuisines most popular dishes that can be applied to your campus or institution. Not only are these dishes full of flavor, they are also healthy and easy to prepare while using local ingredients. The dishes included are Pad Se-Ew noodles, Spicy Basil Chicken, Panang Beef Curry, Green Curry with Pork, and Thai-styled Fried Bananas with Ice Cream.
Presenter: Chef Chai Siriyarn
Berkshire Dining Commons
Workshop:
Fresh and Spicy
With today's emphasis on healthy and flavorful eating , one of the best combinations is working with fresh herbs and fresh Chiles,I will demonstrate the techniques of working with fresh chiles and the flavor combinations that work with fresh herbs ,we will make both traditional and modern Southwest flavor compositions .From simple salsas to complex sauces .The chiles will be working with will be New Mexican Green, Chile, Anaheim, Serano, Jalapeno, Poblano, and Habanero
Presenter: Chef Mark Miller
Berkshire Dining Commons
Workshop:
Simple, delicious (and also happen to be healthful) Japanese dishes from Hiroko's Kitchen
In this Workshop Hiroko Shimbo offers recipes the can expand the horizon of attractive Japanese menu items in a university Cafeteria. Attendees will learn and master how to transform Yoshoku dishes ("Japanized" Western dishes that entered Japan in the early 20th century) into American student-friendly, simple, delicious and healthy cousins. These are dishes that came to Japan with the opening of the country to Western ideas and were transformed by Japanese cooks to accommodate Japanese tastes and dining styles. Now, while preserving the unique flavor and texture additions that came from Japan, we "re- Americanize" these delicious foods for ease of preparation and presentation to an American audience. Don’t confuse this with "fusion" or "confusion" cooking. This is real Japanese food for preparation in your kitchen for the diners at your restaurant. Come to learn more about these fascinating historic cross-cultural food transformations, and enjoy preparing and tasting these new ideas and flavors from Hiroko's Japanese kitchen.
Presenter: Chef Hiroko Shimbo
Berkshire Dining Commons
Workshop:
A Taste of Honey
Fun and Creative Recipes with Seasonal Honey Varieties
Presenter: Chef Thomas Griffiths
Berkshire Dining Commons
Workshop:
Healthy Mediterranean from North Africa and the Middle East
Presenter: Chef Joyce Goldstein
Berkshire Dining Commons
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