Award-winning cookbook author, culinary instructor to lead All-American Flavor workshop
Tuesday, February 26th, 2013
An award-winning cookbook author, culinary instructor and chef will demonstrate preparation of crispy roast chicken, brown sugar cheesecake, salmon and ice cream cake at All-American Flavor, the 9th annual Culinary Enhancement Workshop March 7 and 8.
Molly Stevens, one of the nation’s most skilled cookbook authors, will discuss classic American favorites, New Southern American specialties and contemporary American flavors. She also lead participants in a pie-making workshop at Derby Dining Center’s Gold Room on the Kansas State University campus.
Stevens is the author of “All About Braising” and “All About Roasting”; both garnered top awards from the James Beard Foundation and the International Association of Culinary Professionals (IACP). “All About Braising” has been selected as one of the top 100 cookbooks of the past 25 years by Cooking Light Magazine. Her articles have been published in Fine Cooking magazine, Saveur, Bon Appetit and Eating Well magazines.
Classically training as a chef in France, she has been named Cooking Teacher of the Year by Bon Appetit magazine and IACP.
The Department of Hospitality Management and Dietetics event is sponsored by K-State Housing and Dining Services and the McCune foundation.
The workshop on Thursday, March 7, for alumni and professionals is full.
A for-students-only workshop will be Friday, March 8. Student fee is $15 for the morning session and lunch, or $20 for the whole day which includes a hands-on pie making lesson with Chef Stevens. Some openings remain. Interested students should contact Missy Schrader at firstname.lastname@example.org.
Prepared by Human Ecology communications