OSU Institute of Technology welcomes Culinary Arts graduate Chef Caleb Mohr back to campus as the featured chef in the Spring installment of the Cowboy Chef's Table series.
The lunch and learn series presented by the Culinary Arts program in the School of Arts, Sciences & Health will take place Thursday, March 9th, in the State Room on the OSUIT campus, 1801 East 4th St., in Okmulgee.
Tickets are on sale now and are required to attend the event, costing $20 per person. All proceeds benefit The Cowboy Chef’s Table Scholarship Fund for OSUIT Culinary Arts students.
Culinary Arts students will work alongside Chef Mohr to prepare a 5-course, Nouvelle-style cuisine for guests to enjoy. Nouvelle is a technique that originated in France that sought to use fresh ingredients and methods that enhance natural flavors and textures as opposed to the rich, calorie-laden methods typically found in classic French grande cuisine.
“My style can be defined as Modern Nouvelle,” said Chef Mohr. “The focus is on more ingredients prepared with as little adulteration as possible and incorporates seasonal, clean, sustainable ingredients to prepare appealing dishes.”
Since his 2020 graduation from OSUIT, Mohr has expanded his knowledge and experience in the kitchen, spending time in the South of France before joining Palace Café in Tulsa as Chef de Cuisine, where he works closely with the Executive Chef on setting the menu and day to day kitchen operations.
“I am very excited to give back to the OSUIT campus community and offer Culinary students and guests a window into the industry,” said Mohr. “I enjoyed my time here, and I am happy to share what I have learned as I reflect on the knowledge I gained serving alongside the talented chefs of the Cowboy Chef Table series during my time in the Culinary program.”
Chef Mohr’s menu for the Cowboy Chef event guests will include housemade sourdough focaccia, beetroot cured salmon, petite salade du Jardin featuring a goat cheese mousse, lamb roulade cooked sous vide and conclude with an orange blossom pan perdu for dessert.
To purchase tickets or learn more visit the Cowboy Chef’s Table luncheon series page.