Cowboy Chef's Table is a lunch and learn series presented by the OSU Institute of Technology School of Arts, Sciences & Health and sponsored by Ben E Keith, US Foods, Maple Leaf Farms, and Certified Angus Beef.
Join us for a once in a lifetime opportunity to enjoy lunch prepared by expert chefs and the OSU Institute of Technology Culinary Arts students.
Season 3 Schedule
Chef Shannon Smith
Chef Shannon Smith is an avid traveler with the heart of a chef, exploring the world for the flavors and stories she can bring home to share with others. She has traveled to 45 countries where she often cooks in the kitchens of local chefs and home cooks, learning about indigenous ingredients and recipes. She has been a cooking instructor for 19 years, and is inspired to share the experiences and recipes from the places she has been.
Chef Smith is involved in micro-finance programs around the world, where loans and savings programs help entrepreneurs in poverty. In Dominican Republic and Rwanda, she teaches cooking skills to women and men who are striving to improve their businesses and provide for their families. She shares many of her stories and recipes on her website beadsandbasil.com.
Chef Joel Bein
Chef Joel Bein's love of cooking began as soon as he could reach a stove. With a father from Brooklyn and mother from New Orleans, his culinary background is diverse.
Chef Bein started RUB in 2014 as a traditional BBQ truck. He soon developed his unique style of cooking, melding the flavors of smoked and grilled meats (and veggies) with culinary inspirations from around the globe.
He is well known from his creative take on street tacos, having one of the best and locally sourced brunches in Tulsa, and his involvement in many philanthropic events around town.
Chef Nico Albert
Chef Nico Albert is a veteran of many of Tulsa’s favorite kitchens including the Brasserie and Lucky’s on Cherry Street. Following a 2-year foray into craft cocktail bartending, Chef Albert returned to the kitchen as Executive Chef at MixCo Bar, featuring unconventional interpretations of classic pub food.
Now leading the culinary team as Executive Chef at the Downtown Tulsa restaurant and jazz club Duet, Chef Albert draws heavily on her Acadian and Native American heritage, as well as her affinity for Mexican and New Orleanian culture and cuisine. Her menus at Duet emulate the continually evolving nature of jazz by incorporating the foundations of classic southern and indigenous foods with new and intriguing flavors.