BY Amanda Sotelo
Get cooking with Texas State Technical College’s Culinary Institute during their first-ever Saturday cooking demonstrations.
There will be four, three-hour sessions available in the fall and scheduled for, September 16, 30, October 28 and November 11 and they are open to the community.
“This is new and exciting for us. It’s going to take our program to the next level,” said Chef Emma Creps, TSTC Culinary Institute lead instructor.
Saturday cooking demonstrations are hosted by TSTC’s Meat Preparations class at the culinary kitchen and dining room where students will prepare dishes using the meat of the day and fresh vegetables while explaining step-by-step preparation procedures and recipes.
For $30, participants will be able to ask questions, learn professional trade secrets and get to taste some great meals.
Dishes to be featured in the sessions range from chicken cordon bleu, braised short ribs, beef wellington and stuffed pork chops to baby back ribs, grilled salmon and crab cakes.
In addition to enjoying the day’s dish after the demonstration, the paying attendees will receive an apron with the TSTC logo and copies of the recipes they can use at home.
“This is a great opportunity not only for our community, but also for our class,” said Creps.
Creps said she always stresses to her students the importance of not only being great cooks, but also leaders in their profession. So, hosting events like Saturday cooking demonstrations is one way she gives her students real-world, hands-on experience.
“Our students are going to learn to interact with people, take care of their guests and gain confidence through this experience,” said Creps. “Leadership is important and this will help prepare them.”
TSTC Culinary Institute student Antonio Anguiano will be one of sixteen students hosting the cooking events and said he is excited for this chance.
“Something like this gives us great experience and prepares us even more for life after college,” said Anguiano. “We also get to showcase our program to the community and share cooking tips and recipes they can use at home.”
Creps said each session is limited to 20 people, and she encourages the community to come out and support the Rio Grande Valley’s up-and-coming chefs.
To make reservations for the cooking demonstrations, call 956-364-4754 or for more information on TSTC’s Culinary Institute visit tstc.edu.