Posted 03/02/2000
Contact: Andrew Svec, 218-281-8380
UMC to Host Culinary Enhancement Workshop March 7-10
UMC Dining Services will host a “Culinary Enhancement Workshop” in partnership with the Culinary Institute of America March 7-10. The workshop is intended for front-line cooks with minimal or no professional training in the culinary arts. The workshop is offered to members of NACUFS (National Association of College and University Food Services) Region V, which includes Minnesota, North and South Dakota, and Manitoba.
Chef Bill Briawa, an instructor for the Culinary Institute of America, will lead workshop participants through a series of seminars covering such topics as Asian flavors, Italian and Mediterranean flavors, contemporary sauces, salsa, and bases, marinades, spices and rubs, pastas, and various methods of food preparation. The purpose of the workshop, according to Debbie Stumblingbear, Director of Dining Services at UMC and incoming NACUFS vice president, is “to help front-line cooks feel more at ease when trying to prepare new foods and in trying more exotic recipes.”
Stumblingbear notes that one of the reasons UMC was asked to host the workshop was that the college features a degree program in hotel, restaurant and institutional (HRI) management. “We are probably better suited to do actual ‘in-the-kitchen’ training than other colleges, simply because our kitchens are larger. They were meant to be used for hands-on experience for our HRI students,” she says.
Food service workers from UMC, North Dakota State University, the University of North Dakota, the North Dakota State College of Science, Concordia College, Moorhead, the College of St. Benedict, and St. John’s University, have registered to attend.
For more information, contact Debbie Stumblingbear at 218-281-8538.