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SATURDAY, MAY 20 | 10:00 - 10:45 a.m.
Chef Carlo from Clyde Common will introduce the audience to a traditional ethnic breakfast, Arroz Caldo. Chef Carlo will demonstrate the main portions of the dish and teach the audience how to breakdown a whole chicken and understand how to create the perfect garnish.
Chef Carlo Lamagna, Executive Chef, Clyde Common & Twisted Filipino Dinner Series
SATURDAY, MAY 20 | 11:15 a.m. - 12:00 p.m.
Chef Michael from True Food will be talking to the audience about how to incorporate ancient grains into cooking, substituting traditional starches and meats with farro, quinoa, etc. The audience will be forming quinoa patties and then will be able to taste a finished product.
Chef Michael Sullivan, True Food
SATURDAY, MAY 20 | 12:30 - 1:15 p.m.
Kendall College Faculty Member Chef Peggy Ryan will teach the audience how simple it is to make your own cheese at home with simple ingredients and minimal kitchen tools.
Chef Peggy Ryan, Instructor & Faculty Member, Kendall College
SATURDAY, MAY 20 | 1:45 - 2:30 p.m.
Chef Jesse Roque from Never Blue will demonstrate how to pickle meat and fruit. Audience members will learn to make a rough chop pate.
Chef Jesse Roque, Never Blue
SATURDAY, MAY 20 | 3:00 - 3:45 p.m.
Ricardo Jarquin from Travelle Kitchen + Bar will teach the Audience how to make a Filipino style ceviche made with traditional Filipino ingredients and flavors.
Ricardo Jarquin, Travelle Kitchen + Bar
SUNDAY, MAY 21 | 10:00 - 10:45 a.m.
Audience members will learn from famed food photographer Huge Galdones of Galdones Photography, the best strategies for photographing food for social media.
Huge Galdones, Galdones Photography
SUNDAY, MAY 21 | 11:15 a.m. - 12:00 p.m.
Chef Bill Kim from BellyQ will introduce the audience to Asian spices while demonstrating how to make Asian Al Pastor. The audience will work under Chef's instruction in building their own dish and get to taste, smell and see texture of the different ingredients used in the dish.
Chef Bill Kim, Executive Chef & Owner, BellyQ
SUNDAY, MAY 21 | 12:30 - 1:15 p.m.
Audience will watch Chef Todd from Orchids at Palm Court make typical household condiments from scratch and get to make one of their own as well!
Chef Todd Kelly, Executive Chef, Orchids at Palm Court
SUNDAY, MAY 21 | 1:45 - 2:30 p.m.
James Lintelmann from Baptiste & Bottle will teach the audience how to make traditional Gyoza Japanese dumplings and educate them on different folding techniques used by various chefs.
Chef James Lintelmann, Executive Chef, Baptiste & Bottle
SUNDAY, MAY 21 | 3:00 - 3:45 p.m.
Chocolate shows off its savory, sassy AND sweet side in this delectable class featuring craveable dark chocolate recipes from Chef Bev Shaffer of Vitamix. (NOTE: The first 25 attendees will receive a copy of Bev Shaffer's first cookbook, No Reservations Required.)
Chef Bev Shaffer, Chef, Vitamix
MONDAY, MAY 22 | 10:00 - 10:45 a.m.
Controlling food waste is both economically and socially responsible. Chef Nicole Pederson from Found will talk about how she has used food scraps responsibly and creatively.
Chef Nicole Pederson, Executive Chef & Owner, Found
MONDAY, MAY 22 | 11:15 a.m. - 12:00 p.m.
Breakfast is the most important meal of the day but variety and ease is essential in keeping breakfast an interesting and delightful dish. Learn how to balance the acidity and salt in your food and work along with Chef Abra Berens from Local Foods Chicago as he turns eggs, beans and veggies into an exciting easy breakfast.
Chef Abra Berens, Executive Chef, Local Foods Chicago
MONDAY, MAY 22 | 12:30 - 1:15 p.m.
Making the perfect pasta is an art so it's essential to master the fundamentals. Chef Cameron Grant of Chicago's Osteria Langhe, will teach the audience all the basics of pasta making, while walking through some of his most treasured and beloved years in Piemonte, Italy.
Chef Cameron Grant, Executive Chef & Owner, Osteria Langhe, Animale & Langhe Pasta
MONDAY, MAY 22 | 1:45 - 2:30 p.m.
Are you ready for Summer? Join Angelina Bastidas from Bin 36 as she shows how to take Spring and Summer fresh ingredients and turn them into cool soups perfect for the warm weather.
Angeline Bastidas, Bin 36
MONDAY, MAY 22 | 3:00 - 3:45 p.m.
Chef Jacob Verstegen from London House will talk about the importance of sustainable seafood while demonstrating an Arctic Char Zuke. The audience will marinade their fish, slice it and season it.
Chef Jacob Verstegen, Executive Chef, London House
TUESDAY, MAY 23 | 10:00 - 10:45 a.m.
Kendall College's professionally certified Chef, Christopher Koetke, will teach attendees the proper way to handle and use the most important piece of equipment in the kitchen-the knife. Get a better grasp on proper hand placement to improve safety while practicing techniques with basic cuts.
Chef Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Vice President, Kendall College School of Culinary Arts,
TUESDAY, MAY 23 | 12:30 - 1:15 p.m.
Chef Jove Hubbard from Cindy's will demonstrate preparing a sorbet popsicle base, creating a popsicle mold and the steps to creating the refreshing treat, including dipping and finishing the popsicle.
Chef Jove Hubbard, Cindy's