OSU Institute of Technology’s Cowboy Chef’s Table series wraps up the second season with the classic American dish, meatloaf.
The lunch and learn series, presented by the OSUIT School of Culinary Arts, will take place Tuesday, April 9th in the State Room on the OSUIT campus, 1801 East 4th St., in Okmulgee.
Creating their take on meatloaf in this head to head challenge is Chef Jennifer Booker, OSUIT alumna, owner and executive chef of Your Resident Gourmet in Atlanta, GA and Chef Elizabeth Howe, Oklahoma Market Chef of US Foods.
The guest chefs are invited to create their take on an American classic dish and work alongside the students to create the dishes in real time for the audience members. This gives the chefs an opportunity to teach and demonstrate different techniques from their experience.
The luncheon begins at noon and tickets are $20 per person with proceeds going to the Cowboy Chef’s Table Scholarship Fund for OSUIT culinary students. Tickets are on sale for this event until April 8 or until they sell out.
Chef Booker has also written two cookbooks: Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow. She is also a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South Dinner Series and currently sits on the James Beard Foundation Food Waste Advisory Council. Chef Booker is a member of the 2018 No Kid Hungry Atlanta Society as well as a member of the 2018 AF&WF Advisory Council.
Booker keeps up with the Chef’s Table series through the OSUIT website and social media and is looking forward to coming back to campus.
“It’s an honor to come back and work with up and coming culinarians – plus show off my cooking skills,” said Chef Booker. She will be creating her Bangin' Meatloaf for the luncheon.
Booker said she is especially looking forward to working with the students. Booker said that meeting actual professional chefs were some of the biggest highlights of her culinary school career.
“I plan to spend as much time interacting with students,” she said. “My hope is to give them a clear view of what to expect in the culinary industry and to let them know that they have an ally in me.”
Chef Howe will be creating meatloaf muffins with mushroom gravy. She has worked in a variety of roles in the restaurant scene for more than 20 years. As the Oklahoma Market Chef for US Foods, Howe helps restaurant owners and operators create menus, standardize recipes, and correct operational shortfalls and works to educate the local US Foods sales team on new products and current food trends.
As the 2018-19 season of Cowboy Chef’s Table comes to a close, OSUIT Culinary instructor Rebecca Johnston says that she hopes guests have learned through this series that every chef is different in their style and approach and that there are many ways to prepare classic dishes.
In addition to the series creating scholarship opportunities for students, it’s also a great way for students to gain potential employment.
“The students have an opportunity to work with chefs in the industry,” said Johnston. “Many times over, this has led to externships and job opportunities.”
Johnston said planning is in the development stage for a new season and encourages everyone to stay tuned for the next set of featured chefs and dates.
The series is sponsored by Ben E. Keith and U.S. Foods.
For more on Cowboy Chef’s Table luncheon series, or to make a reservation for the upcoming event, visit osuit.edu/chefstable.