Formerly known as Jubilee or Research Week – NOW Scholars Expeaux – a celebration of student research. The demos will be 2 students with 1 culinary instructor, 30 minutes each. We will have a Morning and Afternoon Session on Friday, March 15.
|Demo Time||Chef Instructor||Student Chef||Student Chef||Demo|
|9:00 AM||Chef Marcelle Bienvenu||Britney Leagans||Jai Johnson||Discuss their interview papers in CULA 401. Demo: Tomato-based jambalaya|
|9:45 AM||Chef Marshall Welsh||Curing Brining and Smoking – Demo: Salad of mixed greens with Duck Confit and Orange Vinaigrette|
|10:30 AM||Chef Amelie Zeringue||Emily Musselman||Tira Griffin||Cooking with liquor. Demo: Crawfish Cream Sauce Variations|
|11:15 AM||Chef Don Kasten||Carly Callais||Amelia Cummings||Senior Level Student Dinners: French Service Dinner. Demo: Shrimp Scampi|
|1:00 PM||Chef Jean Pierre Daigle||Jenna Duryea||Colton Elzey||Building the Bistro Ruth Buffet. Demo: Salmon BLT Pasta Salad|
|1:45 PM||Chef Randy Cheramie||Blane Coley||Ben Matthews||“Smothering”, a Louisiana Classic – Smothered Porkchops over Rice.|
|2:30 PM||Chef Tammy Rink||Ty Lassere||Raechel Reichlin||The History of King Cake – Brioche dough king cake “traditional”|
|3:15 PM||Chef John Kozar||#FairKitchens|
Reserve your seat by registering at one of the links below before Friday, March 15.
We have limited seating available. Please register for only the morning or the afternoon demos so that we can allow for more people to take part.