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"Cooking with the Chef” Series Features Tasty Recipes for Alternative Diets
Class size is limited - register for courses here!
With the New Year under way, many people are looking for ways to adapt recipes to fit their individual needs. The Ogden-Weber tech college is offering a monthly series of cooking classes with local professional instructors in an entertaining format. First up will be “On the Right Track” which offers delicious recipes for alternative diets – low fat, gluten-free, vegetarian and more. The class will be taught by Ruth Ann Halay, M.Ed, and Dietician-Nutritionist. She began with Stouffer Corporation in their test kitchen and has been a corporate trainer and worked in food services sales management for many years. She and her husband currently own Alpine Pizza in Eden.
Judy Hudak, Chef Instructor at the OWATC, found that previous classes revealed the need for information on special and alternative diets. “Many people are diabetics,” Hudak said, “or they have gluten or other food allergies and many people want to incorporate more vegetarian items into their diets.”
Health professionals are urging patients to change their eating habits to promote better health or to lose weight. “Many people are confused about low-carb, low fat or other highly restricted diets,” said Hudak. “This class gives people the opportunity to get answers while getting some great tasting ideas for alternative diet dishes.”
The first class will be held on January 16, 2008 from 6:00 – 8:00 p.m. in the Campus Grille on the Ogden-Weber tech college campus located at 200 N Washington Blvd., Ogden, Utah. Classes feature instruction, cooking demonstrations and tastings .Cost for each class is $25.00
Other classes coming up are: February 6, 2008 “Chocolates & Candlelight;” and March 12, 2008, “Easter Brunch.” To register or for more information call 612-4114 or visit us at www.owatc.edu/cooking
About the Culinary Arts Program at OWATC
Students will learn what it takes to become a culinary professional. Students learn the history of the trade and recent trends. They receive hands-on experience throughout the course in all areas of the kitchen. Expert instruction includes garde manger, sauces, fresh stocks and soups, charcuterie, meat fabrication, fruit and vegetable applications, basic through advanced dessert preparations, plate presentations, proper ingredient combinations and a variety of ethnic cuisines. Students are involved in a full-time dining operation, as well as campus catering. This provides the student practical up-to-date skills and knowledge of the culinary industry. By completing the program in its entirety, students have verifiable training as well as hands-on work experience to achieve a desired position in the field. Our graduates have had successful employment opportunities with catering operations, hotels, fine dining restaurants, cruise lines, sports venues, chain restaurants, retirement communities, as well as becoming professional chefs and culinary consultants. This program takes approximately 9 months to complete. To register or get more information about Culinary Arts classes call 627-8420 or visit us at www.owatc.edu/culinaryarts.
