Recently, Platt North held it's semi-annual advisory committee meeting here at the college. We have some outstanding board members. We have chef's, owners and top executives from all over the OKC metro area and in all phases of the industry. I wanted to highlight some of them and let you know of their accomplishments. The first is Chef Kurt Fleischfresser. Chef Fleischfresser has an apprenticeship program recognized by the US Dept. of Labor. He has been training some of Oklahoma's top chefs for a number of years, including our own Jonathan Groth who is our instructor in the restaurant (Chefs Di Domani) kitchen.
The cafeteria kitchen of an Oklahoma State University dorm is an unlikely setting for the passionate and enduring relationship that began 30 years ago for Chef Kurt Fleischfresser, when through a part time job intended to finance his college education, he discovered a great love for cooking. It was passion that lured him away from college and across the country in a borrowed Volkswagen Rabbit to Chicago, pursuing entry into one of the country’s great kitchens he had until then only read about. Chef Bernard Cretier, of Le Vichyssoise took him in as an Apprentice chef, and now, three decades later with several of Oklahoma City’s favorite and finest restaurants under his belt, Kurt has created many great kitchens of his own.
Kurt has perfected his own brand of gracious and elegant dining. Under his experienced hand, The Coach House continues to offer ever-changing seasonal cuisine highlighting the best local produce and regional specialties, prepared with his classical perfection.
Kurt began his career at Le Vichyssoise in Chicago working under Chef Bernard Cretier, then further honed his culinary skills while working at the following:
He has twice been invited to the world-renown James Beard House in New York City as part of the Great Regional Chefs Program, and is a two-time finalist in the prestigious American Culinary Gold Cup Competition which is the first portion of The Bocuse d’Or. In 2003, Kurt won Oklahoma’s “The Taste of Elegance” award sponsored by the Pork Producers.
Kurt was selected for The Celebrated Chef program sponsored by the National Pork Board for 2006. He has also participated in Oklahoma State University’s , Hotel and Restaurant School Guest Chef Program twice.
In April of 2009, Kurt was awarded the Medaille de Merite by L’Academie de Gastronomie Brillat-Savarin for his contributions in education in the culinary arts. He is one of a few with federal accreditation in the country. He joins the late Julia Child, Alan Wong from Hawaii and renowned celebrity chef Paul Prudhomme as the only four American chefs to receive the honor.
National Experience:
The cafeteria kitchen of an Oklahoma State University dorm is an unlikely setting for the passionate and enduring relationship that began 30 years ago for Chef Kurt Fleischfresser, when through a part time job intended to finance his college education, he discovered a great love for cooking. It was passion that lured him away from college and across the country in a borrowed Volkswagen Rabbit to Chicago, pursuing entry into one of the country’s great kitchens he had until then only read about. Chef Bernard Cretier, of Le Vichyssoise took him in as an Apprentice chef, and now, three decades later with several of Oklahoma City’s favorite and finest restaurants under his belt, Kurt has created many great kitchens of his own.
Kurt has perfected his own brand of gracious and elegant dining. Under his experienced hand, The Coach House continues to offer ever-changing seasonal cuisine highlighting the best local produce and regional specialties, prepared with his classical perfection.
Kurt began his career at Le Vichyssoise in Chicago working under Chef Bernard Cretier, then further honed his culinary skills while working at the following:
- The French Room at The Adolphus Hotel in Dallas
- Enjolie at The Mandalay Four Seasons in Los Colinas
- Vincent’s on Camelback in Phoenix
- La Champagne at the Registry Resort in Scottsdale.
- The Metro Wine Bar and Bistro
- Ground Floor Café (7 locations)
- Iguana Lounge
- Earl’s Rib Palace
- The Museum Café
- Portobello
- The Deep Fork Grill
- Irma’s Burger Shack
- Montrachet (Tulsa)
He has twice been invited to the world-renown James Beard House in New York City as part of the Great Regional Chefs Program, and is a two-time finalist in the prestigious American Culinary Gold Cup Competition which is the first portion of The Bocuse d’Or. In 2003, Kurt won Oklahoma’s “The Taste of Elegance” award sponsored by the Pork Producers.
Kurt was selected for The Celebrated Chef program sponsored by the National Pork Board for 2006. He has also participated in Oklahoma State University’s , Hotel and Restaurant School Guest Chef Program twice.
In April of 2009, Kurt was awarded the Medaille de Merite by L’Academie de Gastronomie Brillat-Savarin for his contributions in education in the culinary arts. He is one of a few with federal accreditation in the country. He joins the late Julia Child, Alan Wong from Hawaii and renowned celebrity chef Paul Prudhomme as the only four American chefs to receive the honor.
National Experience:
- June 2009: Catered a seated dinner for 40 hosted by former President George W. Bush.
- Fall 2008: Catered a reception for President Bush with 270 people in attendance.
- Fall 2008: Returned to Disney as a guest chef for cooking demos and Party for the Senses, food and wine paring for 1400 people.
- Fall 2007: Collaborated with Disney Epcot for the Oklahoma Centennial Exhibit at Epcot Food and Wine Festival. Sponsored by The Oklahoma Centennial Committee.
- Involved in a Katrina Relief dinner at Tremont 637 in Boston with the National Pork Board.
- Demonstrated at the Better Homes & Gardens test kitchen, in Des Moines Iowa, for their publishing food editors and writers.
- Participated in a media tour with the National Pork Board in Chicago and New York City. Cooked a recipe developed for the event “one on one” with several writers from different professional trade magazines.
- Wrote, co-produced and appeared in 26 episodes of “The Oklahoma Kitchen.”
- Filmed 35 commercials for the Made in Oklahoma Coalition.
- Filmed commercials for the Oklahoma Beef Producers.
- Summer 2009: Guest chef in Munich, Germany for the 19th Symposium Feines Essen + Trinken (Fine Food and Drink).
- September 2008: Co-hosted with Michel Buthion a wine and food tour of Alsace France for 18 people.
- September 2007: Hosted a culinary adventure in Tuscany based out of a hamlet named Fighine for 26 people including wine tours, market shopping and hands on cooking.
- September 2006: performed cooking demonstrations and media at the Ambassadors’ mansion in the Hague for 200 professionals, promoting products of the Southern United States as well as meeting with retailers for possible product placement.
- April 2006: Performed product demonstrations in Munich at “Symposium Feines Essen + Trinken 2006” with Susta and CMC Company taking 1st prize for Booth Presentation.
- Hosted Chefs and a Buyer from Hong Kong at the NRA Restaurant Show 2006 and on a tour of Seafood processing plants in the Chesapeake Bay area of Virginia.
- January 2006: Co-hosted with Michel Buthion a wine and food tour of central Chile for 20 people.
- Performed demonstrations in an American Food Area at the Ka De We in Berlin for 5 days. Berlin, Germany 2005
- Planned and executed Southern U.S. Menu at Termas de Coqueneas and conducted seminars at cooking schools in Santiago, Chile. 2004
- Traveled to China on behalf of SUSTA promoting products of the Southern United States. Filmed television programs, conducted seminars, chef classes and trained chefs in the Western style of cooking in Shanghai, Guangzhou, Shenzhen and Hong Kong. Three-Week Program. 2003
- Planned and Executed Southern U.S. Menu at SIAL Show in
- Paris, France. Five-Day Program. 2003
- Planned and Executed Southern U.S. Menu at ANUGA Show in
- Kolin, Germany. Five-Day Program. 2002
- Planned and Executed a Southern U.S. Menu at The Compass Rose in the Stamford Westin, Singapore. Fifteen-Day Program. 2001
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