October 28, 2022

Over the course of a term, students in the "Garden to Table Cooking" class learned how to cook and present dishes made from scratch.

One team’s goal was to punch their taste testers in the face with tomatoes. Another set out to make “fine-dining Spaghetti-o's.” Five teams of Drexel University students spent their penultimate week of “Garden to Table Cooking” (CULA T280) preparing dishes to present to a real-world partner of the University — Longwood Gardens. In the end, the Gardens’ restaurant manager, Ryan Bloome, liked what he tasted.

The elective class, taught by Food and Hospitality Management professor and program director of Food Entrepreneurship and Innovation Jonathan Deutsch, PhD, through the College of Nursing and Health Professions, is an experiment in a partnership with Longwood Gardens through the Drexel Solutions Institute (DSI).

Read the full story on DrexelNOW.