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.

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.

Secrets of a Chef - September 17th - Platt North Campus

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.