Secrets of a Chef - October 22 - Chef Gerardo Lugo explores Latin American Cuisine

Chef Gerardo hasdesigned the menu to include: 1) Homemade Churros with Puerto RIcan caramel rum sauce and vanilla bean ice cream. 2) Chile relleno stuffed with beef fajita meat, peppers and onions and topped with chipotle cheese sauce and Mexican Rice. 3) 5 oz Seared Seabass with tropical salsa, Mexican rice and marinated grilled vegetables.  FLAVOURFUL WEEKENDS Monthly short cooking classes are scheduled at the Culinary Institute of Platt College to fit your busy life style. Small class sizes provide our guests more one-on-one time with our Chefs. All classes are reserved by a credit card pre-payment of $50 per person.  To make reservations contact Chef Ginger at glugo@plattcollege.org or call 405-246-6390.  Visit www.plattcolleges.edu  for updates of our monthly “Secrets of a Chef” series. CALL US AT: 405-246-6390 to book you seat.EMAIL US AT: glugo@plattcollege.org CHEF GERARDO LUGO Chef Gerardo Lugo started his culinary career at La Baguette on May Avenue as a dishwasher 15 years ago.  He didn't really know that this was his path until Chef Alan Buthion saw something in him.  He learned quickly and was moved up the line steadily.  Gerardo has had numerous jobs including Sous Chef at Gaillardia Golf and Country Club and also at Quail Creek Country Club.  He also started his own restaurant in Guthrie where he designed the entire menu and was the Executive Chef.  Today, Gerardo works at Chesapeake Energy Corporation as a Sous Chef where he cooks for 800 employees daily and in his spare time he teaches different culinary cuisines to students for the Secrets of the Chef Program at Platt College.  Gerardo’s  desire is to someday have another fine dining restaurant and be an example to young people that dreams really do come true.

Chef Pat Morris on KSBI with Student Adrian Littleton

In case you didn't see it yesterday, Chef Pat Morris was on KSBI TV making Miso-Sake Glazed Scallop Salad with a Japanese Orange-Ginger Dressing.  It looked great and both Patrick and Adrian had fun!  Platt College Culinary appears every other Tuesday on KSBI's "Oklahoma Live with Lyn Hester at 1:00pm.

Scallops & Salad Part I

Scallops & Salad Part II

First Day of Class - By Dmitri Wyatt

Student loans, grants, be on time, don’t be late, don’t miss any days… That’s right you guessed it! First day of school! Man, so excited to at last have the chance to do something I’m in love with. I’ve always loved food, eating food, seeing food, creating food I love it all! My mom was never great at sharing the kitchen, when I was younger I would ask her to show me things in the kitchen, soon I would just be in the way and bumped out to watch her do her thing on the sideline. Then later dish duty.

I will be the first to say, I thought this day would never get here, but today it hit full force. CSC, CCC, CEC, CMC, COC, CWPC, ACF, SOP, to be honest I was lost after the first three. Let’s not forget about the DANGER ZONE!!! I thought chef might be sending us in the battle!

Did I mention food borne-illness outbreaks?! Oh, but that’s only if it’s two or more people. Time is money, and pathogens, those are the bad guys! Did I tell you, you can’t see them, smell them, or taste them? Sneaky little ninjas! How about all the places pathogens can live? Milk, pork, beef, lamb, fish, baked potatoes, and this list does go on and on.

Okay, all jokes aside. Today was in fact an awesome day! I did feel a bit over-whelmed leaving class thinking in my head, I hope I can keep up, I hope I can make that work. That all changed quickly after I got home and put on my chef coat with my cool pants and stood in front of the mirror and said, “I will make this work, and I will keep up, why? Because this is what I’ve wanted and made it this far. Go big or go home.”

And, well my friends I don’t plan on going home!

First Day of Class - By Cassandra Welch

As I sit outside in my car on my first day of school in almost a decade, all I can think about is how incredibly tired I am. I sat up last night in a mix of excitement, fear and anticipation, which resulted in a measly 5 hours of sleep. What a great way to start off the first day of the rest of my life. Once I made it inside I noticed how happy and relaxed the other students seem, which makes me a little less apprehensive about this whole process. As I walk into class a sense of deja vu comes over me. I find a spot in the middle of class and settle in, ready to give my all.

Chef Rob and Chef Dale are our instructors, I think. Chef Rob gave some really good lectures about what to expect not only from school but also in our chosen careers. Chef Dale sat in class making me feel as though the principal was making his presence known and threw in a few anecdotes here and there. I was a little bummed out by the fact that I'm not involved with all the fun stuff that goes with the Culinary Program, but at least the Bachelor Program give me a little more leverage when I ever the work force. After a lecture and a good Q&A session about the wonderful world of sanitation, we are dismissed and I leave feeling really good about my decision for the rest of my life.

Cassandra Welch

“The destiny of nations depends on the manner in which they are fed.”

I was listening to Chef Rob Ferris talk to our new students at Platt College about the history of cooking and some of the great chefs in history such as Careme and Escoffier. This morning early I read a great article written by the James Beard Society on the State of American Cuisine. It is a very well written article that makes one think about the food we call American.

James Beard Society - The State of American Cuisine

The question of whether or not America can lay claim to a bona fide cuisine has

been asked since the founding of our nation. Even though the first cookbook published on our shores after the American Revolution—American Cookery written by

Amelia Simmons in 1796—is full of recipes that seem French or British, historians

generally consider it a publisher’s attempt to use food as a means to fuse a national

identity. Almost two centuries later, when James Beard wrote his own American

Cookery in 1972, the jury was still out on whether American cookery equated to

American cuisine. Today, food scholars, such as anthropologist Sidney Mintz and

sociologist Priscilla Parkhurst Ferguson, continue to debate the question of whether

America has a coherent national identity as it relates to food.

New Culinary Students at Platt North

Today was a VERY long day! It is the first day of a new quarter, and as I sit in my office it is almost 8:00pm. My day started at 7:00am, wondering if I was going to have enough uniforms, books and eventually knife kits. We had a total of 49 students start in the AM Culinary Arts group. About 5 of them are Restaurant Management Students here at Platt getting their Bachelor Degrees, but will have to go through the first part of the CA program. Night time rolled around and we had 14 students show up for our CA PM Group. A great number.

In the coming days I will be featuring "Guest Bloggers" from these three programs, giving their perspective of the first week at Platt College. Wish these students luck. My first impression is that there are some great students, and this is a great fit for them.

The first day of school is always a bit scary! RELAX!

Need help finding Externship or other job?

Job Description - Culinary Extern  - Hyatt Hotel Austin, TX

Students,

Are you looking for an externship location? Are you looking for a part-time job to help pay the bills while you are in school? Please stop by and see Sarah Shelton in our placement office. She can help you with all of your job-seeking needs, as well as help you prepare a professional resume. The job link above is just an example of what you will find on our job board.

Kitchen Humor....

OK, so I believe our profession is full of humor.  We need to take time to laugh at ourselves sometimes.  This is a hilarious piece about a customer wanting an "egg-less omelette".  I love the interaction between the chef and the server.  He really trys to be patient as he explains what the customer wants.


And here's the real deal Jacques Pepin making an omelette.  He says that it is the true test of a chef's skill.

Tulsa Pastry Students produce Wedding Cakes

Chef Lia Lewis and two of her Pastry Arts Students, Brajhelle Covington and Antoinette Chambers, were asked to produce 3 cakes for an upcoming wedding. Instead of the traditional tiered cake the bride wanted three cakes to share with her guests and family.

The bride and Family were very excited with the finished product. Great job!!

Platt My Plate - Coming October 15th...

On October 16th, Platt College will host a "Food Revolution" event with Guest Chef Christine Dowd.  The event will be staged at Platt College on 2727 W. Memorial Rd. from 11:00am-1:30pm and our chefs will be working with Chef Dowd and the Oklahoma Fit Kids Coalition to teach families how to prepare healthy meals.



Platt My Plate will be using the USDA nutrition guidelines found at Choose My Plate. 


Stay tuned for more details!!!!

Great Taste of a Fair - Oklahoma State Fair

State Fair time is upon us, and most Okies know that the Fair brings two things...rain and plenty of "interesting" food offerings that would tickle the taste buds of nearly everyone. ROAST BEEF SUNDAE, NITRO VANILLA ICE CREAM, and FROZEN CHOCOLATE COVERED BACON were some of the winner from the "Great Taste of a Fair" contest. This year, promises more of the same, I'm sure. Whatever your peculiar indulgence is, come down to the fair, and I'm sure it can be satisfied.


Here is a link to the "Fair Food Finder". It is a map of the Fairgrounds with a number placed next to each food vendor for easy discovery.


Oklahoma Fair Food Finder
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Here is a link to an article written by Chef Jason Lee. Chef Lee is an adjunct Chef-Instructor at Platt College in Oklahoma City, as well as a graduate of the AS Culinary Arts Program.


Is that Food on a Stick? State Fair time in Oklahoma!

Secrets of a Restaurant Chef : Anne Burrell : Food Network

Secrets of a Restaurant Chef : Anne Burrell : Food Network:

One of my favorite sassy chefs, Anne Burrell. She has her own show called, "Secrets of a Restaurant Chef". It's a fun show, and Anne brings her unique personality and incredible talent.

Platt College has it's own "Secrets of a Chef" series. It is a monthly cooking class that is open to the public. Typically, each month features the cuisine of a different country. These classes are taught by our own chef-instructors here at Platt. Stay tuned fro the next episode, coming soon.

Wash Your Hands at PACK Expo!

Meritech Automated Hand washing

Our Platt students saw these in use at the ORA show recently and inquired as to whether we could get one for the school.  Great new technology!

Subject: Wash Your Hands at PACK Expo!

www.meritech.com Visit us Pack Expo 2011, Booth # 6932 CleanTech® Automated Handwashing Systems Kill 99.98% of dangerous foodborne pathogens!     Increase efficiency, improve productivity and use 75% less water than manual handwashing!! Contact Michele Colbert at mcolbert@meritech.com or 800.932.7707 for additional information. Watch the video demonstration  Visit www.meritech.com

Forward email This email was sent to dtanner@plattcollege.org by michelecolbert@meritech.com |   Update Profile/Email Address | Instant removal with SafeUnsubscribe™ | Privacy Policy. Meritech | 600 Corporate Circle | Suite H | Golden | CO | 80401

http://www.meritech.com

Led Zeppole by The Everywhereist

I am preparing for a blogging class here at Platt College that I will be teaching to other Program Directors and Student Services people tomorrow.  In researching some different blogs to show them, I came across this little gem from The Everywhereist where she blogs about a favorite restaurant in New York city called Led Zeppole.

Great food article, but also a very interesting Blog.  Worth following!  The Everywhereist was rated by Time Magazine as being a Best Blog of 2011.  Check it out.

Amazing Jaques Pepin video!!!

Watch "Pepin Debone Chicken Galantine Ballotine" on YouTube

KHYMOS Blog - dedicated to molecular gastronomy

Molecular Gastronomy has become very popular among culinarians young and old. This blog is dedicated to the advancement of the craft.

KHYMOS BLOG

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Some Great Food Magazines

I'm often asked what some of my favorite magazines are for the culinary arts field.  There are many great magazines out there.  Some are old classics like Gourmet and Food & Wine and even Nation's Restaurant News for something of a broader scale.

I came across a few really great web sites the other day that feature some of these magazines in their "on-line" version.  Here are a few of those links.

Cook's Illustrated

Chef's Magazine

One of my most favorite magazines of recent years has been Food Arts magazine.  Here is a link to a FREE subscription.  They seem pretty in giving it away.  I just love the featured articles and recipes.  Always first class.

Do you wonder why you need to go to Culinary School? Let us explain...

It is a fact that receiving an education is important in nearly every facet of the contemporary job market. If you’re considering a career as a professional chef or in restaurant management, receiving an education from one of the country’s culinary academies can go a long way to making you the successful chef you’ve set out to become! There is certainly no better time to embark on such a career path: Culinary Schools are one of the fastest growing educational sectors in America.


The advantages for graduates of culinary schools are tremendous. According to the latest statistics from the Department of Labor, the job market for chefs has been especially competitive, and therefore most academies have excellent job placement services for graduates. A degree from a culinary academy will simply give you an edge over those who were merely trained under one chef, at one restaurant. Whether you’re thinking of becoming a head chef at a hotel, at a fine restaurant you may wish to open some day, or on a luxury cruise ship, your school will have the services to place you there.


Some students may have an entrepreneurial spirit and eventually want to open up their own restaurant. Since new restaurants have a tendency to fail at a higher rate than most other kinds of small businesses, most culinary academies are now offering certificates and degrees in business management and marketing. This way, you can potentially achieve both the culinary skills and business savvy required for today’s competitive restaurant markets. With a few years of’ experience as a chef, you’ll be on your way to being a successful restaurant owner and head chef.


For those aspiring culinary professionals who think that culinary school might not be the most efficient way to spend their time and money—think again. You may feel that working in a restaurant as a chef’s apprentice is the best way to gain the skills necessary to be a successful chef. By working in a restaurant, under a chef, without any former training at a culinary academy, you will certainly be trained. But you’ll be trained in just one specific way: in the manner of a single chef, and in the manner of that particular restaurant and its particular cuisine.
At a culinary school, however, you can plan on being taught. And not just by one chef. Most schools have dozens of professional chefs that will teach you how to handle nearly every situation in the kitchen. Culinary school gives students a foundation in all aspects of cooking and restaurant management—you can graduate prepared to be everything from a sous chef to a personal chef to a pastry chef to an executive chef. Each school also offers many different types of diplomas, ranging from 4-year bachelors degrees to 2-year associate degrees.
There has never been a more exciting time to pursue a career in the culinary arts! Some kind of restaurant culture is springing up in nearly every city in the country like never before. Culinary school will give you the creative edge it takes to succeed in this exciting industry.

Just a reminder that the student-run restaurant, Chef's Di Domani on the North Campus will be closed during Fall Break, from the 12th-23rd.

We will re-open again on 9/28 and be introducing a new fall menu.

Secrets of a Chef - Persian Cuisine

Persian, Greek & Lebanese Cuisine with chef Melodie Walker

Saturday September 17, 11:00AM - 2:00PM

Monthly short cooking classes are scheduled at the Culinary Institute of Platt College to fit your busy life style. Small class sizes provide our guests more one on one time with our Chefs. All classes are reserved by a credit card pre-payment of $50 per person. To make reservations contact Chef Ginger at glugo@plattcollege.org or 405-246-6390. Visit www.plattcollege.org for updates of our monthly “Secrets of a Chef” series. Persian Dolmeh-yeh Barg-e Mo with Yogurt Mint Sauce Grape leaves folded around a mixture of minced beef, herbs, basmati rice, currants, and pine nuts. Served with a yogurt and fresh mint dipping sauce. Greek Pork Souvlaki with Pita Bread, Tzatziki Sauce and Vegetables Pork loin marinated in red wine, lemon juice, olive oil and herbs, skewered and grilled over hard wood. Served wrapped in warm pita bread and topped with tzatziki (cucumber yogurt dip), feta cheese and a medley of vegetables (lettuce, tomatoes, red onion, olives) Lebanese Orange Blossom Baklawa Sweet and delicately crisp baklawa rolls filled with finely chopped pecans, almonds, walnuts, and pistachios blended with a spiced orange blossom syrup.

CHEF MELODIE WALKER 
Melodie Walker has been in the industry for 13 years. Her experience ranges from Casady School, to Red Rock Canyon Grill as the Senior Kitchen manager to being the original Executive Chef/partner of Paseo Grill. She has been a chef instructor at the Culinary Institute at Platt College for the last 4 ½ years, teaching Classical and International Cuisines, as well as Advanced Cookery Skills, Knife Skills, Stocks, Soups and Sauces, Introduction to Advanced Cookery Skills, among others. Chef Melodie is currently in the process of writing an educational cookbook specializing in International cuisine.

More from the ORA Show!

Video shot by Kathy Oden-Hall from our public relations and communication company.  The video is of Chef Jeff Howard and Dale Tanner, explaining the Oswalt Cooking Challenge more in depth.  This was filmed on the first day, after barely more than a few rounds.  This show ended up being great exposure and experience for our students.

What makes a good Pastry Chef?

Recently, I came across Francisco Migoya's blog "The Quenelle".  I have been a fan of his books: The Modern Cafe & Frozen Desserts as soon as I received desk copies of the books to review from Wiley Publishing.  Migoya plans to release his third book: "The Elements of Dessert" in April of 2012.  I am looking forward to receiving that one as soon as it comes out (hint hint). Migoya is currently an associate professor at the Culinary Institute of America and has worked at some of the finest restaurants and has received numerous accolades. That being said, his "style" (as my students let out a big sigh - you'll know when I post about PA-109 Bakery Operations class and "plate design") runs parallel to my own thoughts of pastry and design. Migoya recently posted in his blog the top (8) then amended it to his top (10) list of what makes (or skills required) of a good pastry chef. So, students listen up, this might be something you have heard before. Ten techniques - pass/fail - no more - no less. Migoya's list is as follows in no particular order:

Lamination
Pate a choux
Pastry Cream
Brioche
Ganache
Temper chocolate
Macaron
Quenelle

Sugar Cookery
Piping Skills

I concur. A fairly solid list. A hard list to master. But, with mastery of one topic, all the other steps become all the more pertinent. So, making a macaron (typically only having 5 ingredients) should be a simple thing to achieve? Well, only if you have a solid foundation in egg foam, folding, piping, etc. So, yes the list includes much more than what you see at face value. Would I change the list?  Possibly depending on what outcome (type of pastry chef or training) is to be achieved. I am glad to say (another I told you so moment for the students) that the Platt College Pastry Arts Program explores each of these 10 skills in its entirety. Does that ensure mastery of each of the techniques? Certainly not! But, once students are exposed to them, isn't it their quest to make the very best? 

Chef Gene Leiterman - Pastry Arts Instructor - Platt College

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Platt Booth at ORA Show

Platt College staff works the booth at the Oklahoma Restaurant Association Show in Oklahoma City on Thursday, September 1. from left to right are Lyndsey Reyes, Layne Cox, Jodi Overman, Sarah Robison and Chef Patrick Morris. This annual Fall event is the largest trade show in the state of Oklahoma and the most important event for food service and hospitality industry professionals. The show features hundreds of exhibitor booths, an opening night party, culinary demonstrations and over 8,000 industry attendees.

Oklahoma City Chef David Henry Wins Cook-Off

Executive Chef David Henry of The Lobby Bar and The Tasting Room in Oklahoma City took first place in the 2011 Oswalt Culinary Cook-Off at the Oklahoma Restaurant Convention & Expo on September 1, 2011.

Henry had 60 minutes to prepare a meal using items from a mystery basket, including veal rack, shredded phyllo dough, blueberries, mango, chorizo, green lipped mussels, chevre, and tamarind. His final presentation earned him a $3,000 cash prize, a trophy, and gift certificates. He was assisted by Kevin Truong (Pictured Above on right with Haco Barfield on the left), a Culinary Arts student at The Culinary Institute at Platt College, who earned a $500 cash prize, a medal, and gift certificates. Henry and Truong also won a trip to the National Restaurant Association’s Restaurant Show in Chicago next May.

Henry competed against 11 other Oklahoma chefs in the 9th annual Oswalt Culinary Cook-Off, an Iron Chef-style competition in which the most talented chefs in the state race the clock to create dazzling dishes using a mystery basket of ingredients. The competitors participated in various heats until the contest was narrowed down to the last two chefs. Henry competed against Chef Tyler Whitson of Tulsa’s The Local Table. Whitson’s second place spot earned him $1,500, a trophy and gift certificates. Chef Jonathan Groth of the Culinary Institute at Platt College in Oklahoma City placed third and took home a cash prize of $750, a trophy, and gift certificates.

“I am always amazed at the amount of talent we have in Oklahoma,” said Zena Dater, founder of the Oswalt Culinary Cook-off. “Year after year, the chefs continue to execute incredible skills and showmanship.”

In addition to Henry, Whitson, and Groth, participating chefs included Jonas Favela, Ranch Steakhouse, Oklahoma City; Ladan Raissi, NCED Marriott, Norman; Sarah Leavell, The Canebrake, Wagoner; Cameron Werry, The Chalkboard, Tulsa; Heather Payne, Deep Fork Restaurant, Oklahoma City; Dion Hughes, Renaissance Hotel, Oklahoma City; Tony Fialho, Oak Tree Country Club, Edmond; Chad Willis, Saturn Grill, Oklahoma City; and Tiffany Poe, Foundations Restaurant, Tulsa.

Judges consisted of a panel of five industry professionals, including former White House Chef John Bennett; renowned Chef Kurt Fleischfresser of The Coach House; food editors Carol Smaglinski of the Oklahoma Gazette and David Cathey of the Oklahoman; and Executive Chef/Partner for A Good Egg Dining Group, Robert Black.

During the 2-day competition, chefs had the help of an assigned culinary student from The Culinary Institute at Platt College, Oklahoma City. In addition to how well they utilized their assistant during the competition, participants were judged on plate presentation, creativity, product taste, and sanitation practices.

The Oswalt Culinary Cook-Off was made possible by Oswalt Restaurant Supply; Made in Oklahoma; Oklahoma Beef Council; Kelley Brokerage; Premium Brands; Auto-Chlor Systems; Ben E. Keith Foods; Carlisle Food Service Products; Freedman Food Services; Glazer's Oklahoma; GoFresh Produce; Meritech, Inc.; Premium Beers of Oklahoma; Super Cao Nguyen; Superior Linens; Thomas Brothers Produce; Traditions Spirits/Autographs; and U.S. Foodservice.

Entremet - A Better Understanding

An Entremet (or entremets from Old French, literally meaning "between servings") is in modern French Cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Western Europe during the later part of the Middle Ages and the early Modern Period. An Entremet marked the end of a serving of courses and could be anything from a simple frumenty (a type of wheat porridge) that was brightly colored and flavored with exotic and expensive spices to elaborate models of castles complete with wine fountains, musicians, and food modeled into allegorical scenes.

Within the pastry world, an Entremet is typically a multi-layered mousse-based cake comprising of different complementary flavors with varying textural contrasts. A well executed Entremet should adhere to the basic principles of visual appeal, textural contrast, and, of course, taste. The classic preparation of an Entremet (what we also might think of as a "Fancy Cake" or a muti-layered Torte or Gateaux) or Entremet Glace (frozen cake) should be one of those fundamental skills required of any pastry chef.

At the Platt College - Pastry Arts Program every student must take PA-106 (Tortes & Gateaux) a course designed to explore classical Entremet.  Students begin the first 6 days of the 12 day course with the basic mixing methods of various cakes (single stage, high-ratio, creamed, chiffon, angel food, genoise, sponge, etc.) The students then practice baking, filling, icing, garnishing and serving each of the styles of cakes mentioned. Then, after a section on Ice Cream & Frozen Desserts and Petit Fours, the students use what they have learned so far in the course (in addition to what they have learned in PA-105 Classical Pastry) to create Entremet (pictures below). After presenting their work, they are ready for their Final Examination, a Grand Buffet of cakes chosen for them to complete ..... that will the subject of another blog!

Mandarin orange chocolate mousse with raspberry gelee and espresso bavarian cream

Fresh strawberry torte with almond genoise and vanilla bean bavarian cream

Flourless chocolate mousse torte with hazelnut dacquoise and caramel

"Banana Split" entremet glace

Slice of "Banana Split" cake with fresh berries and strawberry compote

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Chef Jonathan Groth Competes in Oswalt Culinary Cook-Off

Platt College Chef-Instructor Jonathan Groth competes in the Oswalt Culinary Cook-Off. Chef Groth took 3rd place.

Platt at ORA

Platt College instructors take a break from the action at the Oklahoma Restaurant Association Show. From left to right below are Jeff Howard, Director of Culinary Arts at Platt Tulsa, Chef Jonathan Groth, Chef-Instructor at Platt North, Dale Tanner, Program Manager at Platt North and Tiffany Poe, Chef-Instructor at Platt Tulsa.

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.