The Columbia Dining culinary team participated in our third annual Culinary Institute of America training led by Chef Instructors Phil Crispo and Chris Muller. This year's focus was on building foundational kitchen skills, exploring global flavors, and incorporating Beyond Meat plant-proteins into everyday menus.
Each day’s session began with classroom instruction of kitchen fundamentals, foundational sauce making, and cooking methods. The team then moved into the kitchen to put learning into action! Over three days, the team prepared more than 30 different sauces, sides, and main dishes exploring global flavors, with a focus on Latin American and Asian cuisine.
Menu highlights include:
- Tilapia with warm tomato, onions & cilantro salad
- Garbonzos Guisados con Chorizo
- Peruvian Roast Chicken with Spicy Cilantro Huacatay Sauce
- Baked Hoisin Sauce Chicken Wings
- Bok Choy with Lime Dressing
- Tofu with Red Curry Sauce / Beyond Steak Red Curry Sauce
- Indonesian Fried Rice Nasi Goreng
- Beyond Chicken Teriyaki
We hope you can taste a difference in our menu this year!