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College of Human Ecology

Corporate Chef Taji Marie to present culinary workshops at K-State

Tuesday, February 13, 2007

MANHATTAN -- Grilled smoky pork skewers with garlic-onion marmalade. Couscous pilaf with apricots and almonds. Classic Greek salad.

Chef Taji Marie will demonstrate these and other dishes during a culinary workshop Thursday, March 1, at Kansas State University.

"Flavors of the Mediterranean," the third annual Department of Hotel, Restaurant, Institutional Management and Dietetics Culinary Enhancement Workshop for food-service professionals and alumni, begins at 10 a.m. in the Gold Room at Derby Dining Center.

Ninety percent of the $100 registration fee is tax deductible and will help K-State students attend a repeat workshop Wednesday, March 2, at minimum cost. The registration deadline is Feb. 22.

Marie will explore cuisines of Greece, Morocco and Spain. The workshop includes cooking demonstrations, a hands-on session with the chef and a Mediterranean lunch.

Former culinary manager for Sur La Table in Los Angeles, Marie has worked with such food personalities as Rachael Ray and culinary school legend Anne Willan. Her articles and recipes have been published in Cooking Light and other magazines. A corporate chef, she also teaches culinary classes and caters.

The workshop qualifies working professional for continuing education credits for Kansas dietitian licensure. To register or for more information, contact Missy Schrader at schrader@k-state.edu. The workshop, scheduled to end at 4:45 p.m., is sponsored by K-State housing and dining services.

Source: Jane Marshall, 785-532-1519, jpm2@k-state.edu
Contact media@k-state.edu or phone 785-532-6415
News release prepared by: Jane Marshall

Produced by K-State media relations and marketing, media@k-state.edu. Our Web site address is http://www.mediarelations.k-state.edu

This article was posted on Tuesday, February 13, 2007, and is filed under Hospitality Management.