Culinary workshop to focus on regions of Mexico Feb. 23, 24
Wednesday, February 8, 2012
Chef Taji Marie will showcase the regional diversity of Mexican cuisine on Feb. 23 and 24 at the annual Culinary Enhancement Workshop on campus. The theme of the workshop is "Authentic Flavors from the Regions of Mexico."
Marie is the owner and executive chef of Simple Gourmet in Los Angeles, Calif., and has worked as a resort chef throughout the Caribbean.
The Thursday, Feb. 23, workshop is open to professionals and K-State alumni. The registration fee is $100, and is a fundraiser to help students in the Department of Hospitality Management and Dietetics (HMD) take part in the Friday, Feb. 24, student workshop for only $10. A $5,000 grant from the McCune Foundation also helped make it possible for the workshop to be offered to students at such a low rate.
Both workshops start at 10 a.m. in the Gold Room at Derby Dining Center.
Melissa Schrader, a dietitian with housing and dining services and HMD instructor, said that the workshop will broaden students' perspectives and prepare them for the diverse job market they will enter after graduation.
"I think people have a misconception about Mexican cuisine," she said. "There's so much more to it than tacos and burritos."
The Culinary Enhancement Workshop is in its eighth year at the university, and has been especially popular in the last several years -- even selling out last year. It is co-sponsored by HMD in the College of Human Ecology.
"It took a while for the word to really get out, but after about the fifth year it just really took off," Schrader said. "Students who have taken part in past workshops have been great ambassadors for the program and really helped it grow."
The two workshops will each feature demonstrations by Marie, followed by optional hands-on sessions. Samples of demonstrated recipes, lunch and beverages are included in the registration fee.
For more information on both workshops or to register, go to http://www.found.ksu.edu/culinary or contact Schrader at 785-532-6438.
Prepared by University communications and marketing