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All News tagged "Culinary Arts"

Students will create dishes using a new flour created from vegetable by-product.

Drexel Food Lab Students Vie for Top Spot in Cooking Competition Using New Dried Vegetable Blend from Baldor Specialty Foods to Combat Food Waste

Students from the Drexel Food Lab in Drexel University’s Center for Hospitality and Sport Management will be serving up a series of unique dishes before a panel of judges this Friday to see which recipe all incorporating a new flour created from vegetable by-product has the most potential appeal to consumers. The contest, sponsored by corporate partner Baldor Specialty Foods, a leading northeast produce distributor, was devised as part of a larger company initiative to combat industry-wide food waste, a program they call SparCs (“scraps” spelled backwards).
The conference’s line-up of world-renowned chefs, restaurateurs and food writers will participate in TED-talk style lectures, panel discussions and demonstrations. Photo credit: Brian Kinney.

Drexel’s 2016 Philly Chef Conference Tackles Hot Topics in Restaurant Industry

Being a chef is so much more than just cooking. On Sunday and Monday, March 6 – 7, the 2016 Philly Chef Conference will bring together the biggest names and rising stars in the Philadelphia-area restaurant scene and beyond to delve deep into the real issues faced by restaurant industry professionals, from menu development to restaurant real estate and navigating legal pitfalls.

egg nog

What to Do With That Leftover Eggnog

Drexel Food Lab Manager Ally Zeitz accepted a challenge from DrexelNow to come up with a few recipes that could use up that leftover eggnog taking up space in your refrigerator this holiday season.
Top stories at Drexel in 2015. Starting at left and moving clockwise: bruschetta appetizer, Princess Grace of Monaco's dress, Provost M. Brian Blake, victory at Dad Vail Regatta, "A Check-Up From the Neck Up" and, background, archived Drexel campus photos.

Top Drexel Stories of 2015

Drexel made a lot of news this year. Check out the best stories about Drexel that came out in 2015.
The Dornsife Center hosts free monthly dinners for the comminity. Photo credit Brian Michael Kinney.

Drexel Culinary Students Team Up with the Curtis Institute of Music to Offer International Evening of Music and Food

Two of the most anticipated heralds of the holiday season – music and food – will come together at a special community dinner at the Drexel University’s Dana and David Dornsife Center for Neighborhood Partnerships (35th and Spring Garden Streets) on Tuesday, Dec.1 from 6 - 7:30 p.m. The internationally-themed dinner will include food stations featuring Chinese, Russian and Spanish cuisine prepared by culinary students from Drexel’s Center for Hospitality and Sport Management, complemented by music from those regions performed by students from the Curtis Institute of Music. One of the Dornsife Center’s monthly community dinners, this event will be free and open to residents of Mantua and Powelton and members of the Drexel community.

Thanksgiving 2015

Happy Thanksgiving: From Drexel’s Campus to Your Dinner Table

Ally Zeitz, manager of the Drexel Food Lab, offers healthier takes on traditional Thanksgiving dishes in honor of the upcoming national holiday.
Peter Schoemer stands to the right of acclaimed celebrity chef Lidia Bastianich, center, when she visited the Milan Expo. Photo courtesy The US Pavilion Milano 2015.

Culinary Co-op Gets Taste of the World Expo

What’s a good recipe for a culinary arts student to experience the best of the world’s cuisine? Take a co-op that lets you sample and learn about the food of almost every country in the world.
Students transform bruised and misshapen fruits and vegetables into cobblers, shakes and other products in the Drexel Food Lab.

Trash or Treasure? Repurposing Would-Be Wasted Food to Feed the Hungry

A new model for recovering would-be wasted – or surplus – food and repurposing it to feed hungry people, generate revenue and even create jobs was recently piloted in West Philadelphia. Compiled by researchers from Drexel University, the University of Pennsylvania, Cabrini College and the Environmental Protection Agency, the results were published in Food and Nutrition Sciences.
The good bruschetta used in Jacob Lahne's study.

Study Finds A Good Appetizer Could Make Your Main Course Less Enjoyable

Think twice about that appetizer: One Drexel professor found that the first course has the potential to influence main courses for better or for worse.
Maia Ottenstein, a product design senior, prepares chocolate madeleines for the "Chocolat" class.

Honors Students Whip Up Film-Worthy Feasts

Many films have honored the preparation, celebration and eating of food. Now, Drexel students are honoring those films by making cinematic dishes come to life.
Keith Raimondi (L), head bartender at Townsend and an adjunct professor at Drexel, will teach "Mixology and Spirits." Photo credit: BMK Photography.

Drexel’s New Mixology and Spirits Class is Open to the Public, Taught by Townsend's Keith Raimondi

“Spirits and Mixology” is a new class in Drexel University’s Center for Hospitality and Sport Management, which is open to a limited number of members of the general public. The class also will explore the history, processes and uses of major spirits, emphasizing the foundations of creating a bar program, calculating recipe costs and implementing proper service guidelines.
A turkey, carrots, cranberries and other side dishes are placed on a table for a holiday meal.

Top Tips for Holiday Cooking and Eating

Drexel experts in nutrition sciences, culinary arts, hospitality and food science are available this season to offer their expert advice on making your celebratory cuisine tasty, warm, healthy or a combination of all three.