Seven students from the Culinary Arts program at OSU Institute of Technology volunteered at the recent 2021 KitchenAid Senior PGA Championship Media Dinner working alongside professional chefs.
Mother Road Market and the Lobeck Taylor Family Foundation partnered with KitchenAid to host the dinner at Mother Road Market May 10.
"The Media Dinner was a chance for Mother Road Market and the Lobeck Taylor Family Foundation to showcase Tulsa's culinary artists and unique culture," said Carly Fussell, Community Engagement Coordinator at the Lobeck Taylor Family Foundation. "With KitchenAid being a title sponsor of the Senior PGA, they were focused on finding organizations and individuals to showcase that were focused on investment to support food entrepreneurs. We were able to do just that at this dinner; provide entrepreneurs and chefs a platform to share their story and do what they love most: cook."
Tulsa's culinary artists and unique culture were showcased during an evening full of carefully crafted drinks, dishes from local food entrepreneurs, minigolf, foodies from all over, and so much more.
"The OSUIT student volunteers were amazing!" said Fussell. "Some students had the opportunity to be sous chefs for our four culinary experts while some students were more guest forward, helping with serving the plates and clearing off tables. They were attentive, asked questions and never missed a beat."
OSUIT Culinary Arts students Tricia Bear, Gabrielle McKinley, Kindra Blansett, Jillian Miller, Wyatt Jones, Deno Gist and Karalyn Poitier played a vital role in making this evening possible by serving as sous-chefs for four local chefs; Chef Alex Figuera, owner and executive chef at Dr. Kustom in Mother Road Market; Maria Morris, owner and executive chef of Carabelle’s Eats & Treats; Charlotte Shores, a personal chef, and Tiffany Nicole Tisdale founder and owner of Tisdale23 Catering Company and chef personality and content creator of “Cooking in the Zone” online cooking show.
Additionally, students served guests passed appetizers and a 3-course meal with wine pairings. The menu included many appetizers; Brie, fig and pancetta crostini, choux buns with foie gras mousse and port cherry, spicy tuna tartare on crispy rice cakes, sriracha aioli and shrimp & grits. The main course was picanha with yucca mousseline and acai salsa, followed by a strawberry Moscato shortcake.
Blansett, an OSUIT student in the Culinary Arts, Baking & Pastry program, volunteered for the event to gain experience in a catered event.
"I enjoyed the opportunity to help with the appetizers and hearing the chef's stories about their careers," said Blansett. "It gave me a better idea of how catered events operate. I even got experience serving tables, which was fun. Overall, it was an enjoyable event to participate in."
Mother Road Market has previously worked with OSUIT on events, and the Lobeck Taylor Family Foundation reached out directly to the program requesting their help with this event.
"The OSUIT students were a huge help on this event and have always been very reliable." Said Fussell. "We look forward to working with them again in the future!"