Join us for Cowboy Chef's Table, an engaging luncheon hosted by OSUIT Culinary Arts.
This is a unique chance for students to learn from and work with local chefs, expanding their understanding of ingredients and culinary techniques. Plus, it's not just about learning, it's about giving back. All proceeds from these luncheons directly fund scholarships for our Culinary Arts students through the Cowboy Chef’s Table Scholarship Fund.
The luncheon kicks off at 11 a.m. in the State Room right here at OSUIT. Tickets are $20 per person.
Events
Spring 2024: February 29
Time: 11am-12:15pm
Price: $20 per person Stay tuned for the next one!
This packet contains recipes for the meals crafted at the event.
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Chef Sarah Leavell
Chef Sarah Leavell is the Executive Sous Chef of the beautiful BOK Center Arena and the Cox Business Convention Center in Tulsa, Oklahoma. Chef Leavell was previously with Platt College in Tulsa, Oklahoma, as the culinary arts program director and culinary/pastry arts instructor. Chef Leavell began her cooking career in Muskogee, Oklahoma, at a small, independently-owned restaurant called Flair. Chef Leavell advanced in her career to work at The Canebrake, a fine dining restaurant and resort in Wagoner, Oklahoma. During her five-and-half-year tenure at the Canebrake, Chef Leavell held the pastry chef, sous chef, and chef de cuisine positions. Currently, Chef Leavell is also an adjunct culinary and pastry arts instructor for Tulsa Tech. Chef Leavell teaches for Tulsa Tech's Adult Career Development program and holds classes at Tulsa Tech on a regular basis.
Chef Leavell assists in the catering and banquet culinary operation for the BOK Center Arena, which is a 19,200-seat arena with 61 premium suites, backstage catering, OneOk room, River Spirit lounge and Loge dining and the Cox Business Convention Center, which has a 102,600 square foot exhibit hall, 20,000 square foot conference hall, 30,000 square foot Ballroom, 41,470 square foot Grand Hall and 11,500 square foot assembly hall.
Chef Leavell serves on the Indian Capital Culinary Program Advisory Committee, OSUIT Culinary Program Advisory Committee and the Nathan Hale High School Culinary Advisory Committee. Chef Leavell has been involved with several ProStart culinary programs throughout Oklahoma. She has mentored ProStart Culinary competition teams for many years, from the Indian Capital Culinary program to the Nathan Hale High School Culinary program. Chef Leavell was also the lead chef for Meridian Technology Centers ProStart 2018 scholarship chefs' table dinner. Chef Leavell has also served as a judge for the Oklahoma ProStart culinary competition and the Skills USA culinary competition. Chef Leavell was honored to be featured in the OSU Stillwater School of Hospitality and Tourism Management's 2019 Distinguished Chef Series program.
Chef Leavell is an avid participant in culinary competitions and has won and medaled in several competitions throughout her career. Most notably, winning the Oklahoma Restaurant Association Culinary Cup Competition in 2017 and representing Oklahoma twice in the Chaine des Rotisseurs Young Chef Southwest regional competition.
Chef Leavell is a graduate of the ProStart Culinary Arts Program at the Indian Capital Technology Center in Muskogee, OK, earning the National Restaurant Association ProStart 2-year Certification. She completed her education at Oklahoma State University Institute of Technology in Okmulgee, OK, earning her Associate of Applied Science in Culinary Arts. During her educational journey, Chef Leavell earned several scholarships, including the Oklahoma Restaurant Association Scholarship twice and the American Academy of Chefs/Charlie Trotter Scholarship.
Chef Leavell has earned many industry certifications, including the National Restaurant Association's ServSafe, Purchasing, and Management certifications, as well as the National Restaurant Association's ProStart National Certificate of Achievement. She is also a National Restaurant Association ServSafe-certified instructor and proctor for the ServSafe program.