Friday, April 28
6:30 pm - 9:30 pm
We eat with our eyes first, so the plate is a canvas to showcase your culinary artistry. Join Chef Olivia Roszkowski to learn the tips and tricks used in contemporary plating styles. She will go over white balance, spacing, garnishing, and more in this interactive cooking and styling class. Chef Olivia will demonstrate the latest design elements and modern approaches for each menu selection, and each student will plate each course. Complete the evening by sitting down to eat your irresistible creations.
Chilled Asparagus and Mint Soup with Pickled Ramp Bulbs and Pine Nut ‘Creme Fraiche’
Strawberry Swirl Cashew Cheesecake with Basil Sherbert
Spring ‘Caprese’ Salad with Grilled Asparagus, Almond ‘Mozzarella’ and Garlic Sizzled Fiddlehead Ferns
Grilled Lemon Risotto with Roasted Multi-Color Carrots, Pea Tendrils, and Toasted Black Sesame Seads
Olivia Roszkowski, a 2010 graduate of the Natural Gourmet Institute’s Chef Training Program, also holds a Bachelors Degree from Columbia University in Neuroscience and Behavior. As a pre-medical student and certified EMT, she completed internships at Bellevue, Columbia Presbyterian, and Hospital for Special Surgery. Olivia has cooked at well-known New York restaurants including Jean-Georges Vongerichten’s (The) Mercer Kitchen, David Chang’s Momofuku Ssam Bar, and Danny Meyer’s Union Square Events. Olivia is currently a full time CTP instructor. Follow her latest culinary happenings at oliviathechef.com.
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