The first day culinary arts students got up close and personal with the chefs working side-by-side in the Marriott culinary arts lab to assist the chefs in preparing for the following day’s cooking demonstration. Published author and award-winning Chef Federic Sonnenschmidt then gave a charcuterie demonstration highlighting sausage recipes from his book.
The next day Chef Paul Prosperi and Chef Sonnenschmidt presented a cooking demonstration to a packed audience. The French pastry chef Prosperi made a tiramisu while Chef Sonnenschmidt prepared an “Out of Africa” medley weaving stories of culture and history with his tilapia and couscous.
Sonia Gutierrez Campus Principal Jorge Delgado said, “The CIA event opens the eyes of the students to other possibilities they never dreamed of. Adult education is about motivation and this event is a prime example of how we motivate our students.”