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COOKING WITH CHEF GASAWAY

WHO'S AFRAID OF A BIG BAD SPICE?

Come join Chef Michael Gasaway for a journey into the mysterious and exotic world of spices! Chef will delve into the origins of the spices that you use in your everyday cooking, as well as some of the more unusual spices/spice blends that you may have been nervous about using. He will discuss the concept of farm to table as it applies to the spice industry, as well as cooking several dishes that are utilizing many things found in your cupboard, or soon can be! Come take a trip starting in your pantry of seasonings and traversing the spice routes of the world.

Chef Gasaway is a formally trained chef with over 25 years of expe- rience in the field. After completing his degree from Johnson and Wale’s University on the east coast, he and his wife decided to come back to the Midwest, setting down roots in Sioux City. After 7 years of work at one of Siouxland’s best restaurants, he went to work for Aramark Corp. in their Higher Education division. For the next 13 and a half years, he worked as the Executive Chef for both the University of South Dakota and Briar Cliff University. In 2015, he accepted a position at Western Iowa Technical Community College as a Culinary Arts Instructor.

WEDNESDAY, OCTOBER 17, 6 TO 7:30 P.M.
Location: Applied Technology Building, Culinary Demonstration Kitchen, D201, Entrance 14
Fee: $20 / Max: 25
Lifelong Learning membership required
Course #19/FY-CPDV-2588-01 

 

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