Everybody loves stir-fry, it’s a great weeknight meal with proteins and veggies all in one serving. Join us as we make Chicken Teriyaki Stir Fry, Honey Ginger Tofu Veggie Stir Fry and Pineapple Fried Rice. This class meets in the Culinary Arts Center in the Education Wing.
STIR FRY MADNESS
with Austin Peters
Thursday, March 9
Many rich culinary experiences have brought Austin to his current intent of being the Culinary Arts Coordinator. The influence of great chefs in fine dining restaurants and the inspiration from seeing food as a dynamic source of pleasure and a complex and sensitive aspect of our environment have made Austin the chef he is today. After graduating from Johnson & Wales College and completing an apprenticeship at The Balsam’s Hotel in Dixville Notch New Hampshire with Master Chef Philip Leaner and president of the New Hampshire Restaurant Association, Austin went on to cook in many fine-dining restaurants in Connecticut, New York City, and Philadelphia. Early in Austin's career as a chef, he realized his preference to be cooking in the more intimate scenario of private cooking classes, and bringing together friends for adventurous dining in someone's home exposed Austin to the satisfaction of those eating in a more engaged and more interactive manner. Concentration and commitment to these types of heightened food experiences are a starting point for Austin as a private chef. Austin emphasizes high standards of quality in food product, preparation, and presentation. What we eat should make sense to us, so our menus are always custom fit to our clients and will both acknowledge and educate the palate of those who are dining.
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.