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.