The National Restaurant Association announced the official lineup for the fourth annual Foodamental Studio at the National Restaurant Association Restaurant, Hotel-Motel Show, taking place at Chicago’s McCormick Place from May 20—23. The interactive educational workshops provide guests with the opportunity to be a part of the action with hands-on demonstrations from top chefs and industry experts on the Show floor.
Throughout the four days of NRA Show, there are 18 workshops, each limited to 50 seated attendees with additional standing room. These interactive classes showcase the latest culinary techniques and trends presented and taught by top chefs across the country, including:
Cooking using Filipino cuisine and flavors with Chef Ricardo Jarquin from Travelle Kitchen + Bar
Making the perfect pasta with Osteria Langhe Chef and Owner Cameron Grant
Creating sorbet popsicles with Chicago Athletic Association Hotel Executive Pastry Chef Jove Hubbard
“The Foodamental Studio experience offers the opportunity for attendees to roll up their sleeves and experiment with the processes and techniques behind today’s hottest food trends while guided by industry experts,” says Atour Eyvazian, Owner/Operator, JIB Management Inc., multiunit owner of 122 Jack in the Box and El Pollo Loco Restaurants. “The NRA Show team is thrilled to bring back this popular series of hands-on workshops and provide our attendees the opportunity to gain several new skills.”
The official 2017 lineup of Foodamental Studio sessions includes:
Breakfast Beyond Borders
Clyde Common and Twisted Filipino Dinner Series Chef Carlo Lamagna
Saturday, May 20 from 10—10:45 a.m.
Chef Carlo will introduce the audience to a traditional ethnic breakfast, Arroz Caldo. Chef Carlo will demonstrate the main portions of the dish and teach the audience how to breakdown a whole chicken and understand how to create the perfect garnish.
Go With The Grain
True Food Kitchen Chef Michael Sullivan
Saturday, May 20 from 11:15 a.m.—12 p.m.
Chef Michael will talk to the audience about how to incorporate ancient grains into cooking, substituting traditional starches and meats with farro, quinoa, etc. Audience will be forming quinoa patties and then will get to taste a finished product.
Kendall College Faculty Member Chef Peggy Ryan
Saturday, May 20 from 12:30—1:15 p.m.
Kendall College Faculty Member Chef Peggy Ryan will teach the audience how easy it is to make your own cheese with simple ingredients and minimal kitchen tools.
Think Outside the Pickle
Never Blue Chef Jesse Roque
Saturday, May 20 from 1:45—2:30 p.m.
Chef Jesse Roque will demonstrate how to pickle meat and fruit. Audience members will learn to make a rough chop pâté.
Cool as a Kinilaw
Travelle Kitchen + Bar Chef Ricardo Jarquin
Saturday, May 20 from 3—3:45 p.m.
The audience will make a Filipino-style ceviche made with traditional Filipino ingredients and flavors with Chef Ricardo.
Food in a Flash
Food and Lifestyle Photographer Huge Galdones
Sunday, May 21 from 10—10:45 a.m.
Audience members will learn from Huge Galdones the best strategies for photographing food for social media.
Spice, Spice Baby
urbanbelly and bellyQ Chef Bill Kim
Sunday, May 21 from 11:15 a.m. —12 p.m.
Chef Bill will introduce the audience to Asian spices while demonstrating how to make Asian Al Pastor. Audience will work under Chef's instruction in building their own dish and get to taste, smell and see texture of the different ingredients used in the dish.
Orchids at Palm Court Chef Todd Kelly
Sunday, May 21 from 12:30 p.m. —1:15 p.m.
Audience will watch Chef Todd make typical household condiments from scratch and get to make one of their own as well!
You Gotta Know When to Fold ‘Em
Baptiste & Bottle and Noyane Chef James Lintelmann
Sunday, May 21 from 1:45—2:30 p.m.
Chef James will teach the audience how to make traditional Gyoza Japanese dumplings and educate them on different folding techniques used by various chefs.
Will Cook for Chocolate
COOK. WRITE. TRAVEL. REPEAT. Chef Bev Shaffer
Sunday, May 21 from 3—3:45 p.m.
Chocolate shows off its savory, sassy AND sweet side in this delectable class featuring Chef Bev’s craveable dark chocolate recipes. (NOTE: The first 25 attendees will receive a copy of Bev Shaffer’s first cookbook, No Reservations Required.)
Waste Not, Want Not
Found and The Barn Chef Nicole Pederson
Monday, May 22 from 10—10:45 a.m.
Controlling food waste is both economically and socially responsible. Chef Nicole will talk about how she has used food waste sensibly and creatively.
Bowling for Breakfast
Local Foods Chicago Chef and Co-Founder of Bare Knuckle Farm Abra Berens
Monday, May 22 from 11:15 a.m.—12 p.m.
Breakfast is the most important meal of the day but variety and ease is essential in keeping breakfast an interesting and delightful dish. Learn how to balance the acidity and salt in your food and work along with Chef Abra to turn eggs, beans and veggies into an exciting easy breakfast.
Osteria Langhe Chef and Owner Cameron Grant
Monday, May 22 from 12:30—1:15 p.m.
Making the perfect pasta is an art so it's essential to master the fundamentals. Chef Cameron will teach the audience all the basics of pasta making, while walking you through some of his most treasured and beloved years in Piemonte, Italy.
Cold Soups are Hot!
Bin 36 Executive Chef Angelina Bastidas
Monday, May 22 from 1:45—2:30 p.m.
Learn how to take spring and summer fresh ingredients and turn them into cool soups perfect for the warm weather.
Don't Miss the Boat
LondonHouse Chicago's LH Rooftop Tri-Level Bar Chef Jacob Verstegen
Monday, May 22 from 3—3:45 p.m.
Chef Jacob will talk about the importance of sustainable seafood while demonstrating an Arctic Char Zuke. Audience will marinade their fish, slice it and season it.
Cuts Like a Knife
Vice President of the Kendall College School of Culinary Arts Chef Chris Koetke
Tuesday, May 23 from 10 – 10:45 a.m.
Kendall College's professionally certified Chef will teach attendees the proper way to handle and use the most important piece of equipment in the kitchen—the knife. Get a better grasp on proper hand placement to improve safety while practicing techniques with basic cuts.
Ēma Chef and Partner CJ Jacobson
Tuesday, May 23 from 11:15 a.m. – 12 p.m.
Chef CJ combines the flavors of Eastern Mediterranean, Middle Eastern and Arab countries to create a meze platter that captures a key part of the dining experience at his restaurant Ēma.
Break the Mold
Chicago Athletic Association Hotel Executive Pastry Chef Jove Hubbard
Tuesday, May 23 from 12:30 to 1:15 p.m.
Chef Jove will demonstrate preparing a sorbet popsicle base, creating a popsicle mold and the steps to creating the refreshing treat, including dipping and finishing the popsicle.
Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of more than 14 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 20-23, 2017, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart). For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.
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