Ohio University

Culinary Studio

culinary studio

In partnership with the Scripps College of Communication, WOUB and the Patton College of Education, this demonstration kitchen is a very exciting addition where customers will learn new cooking techniques during live demonstrations. The studio also serves as a learning lab for students. 

 

Events

Lil Chefs Workshop: Flatbreads & Fruit Kebabs

March 23, 2019

10:00 - 11:00am

$15 per child

Ages 3-8 

Learn basic cooking skills and enjoy the "fruits" of your labor at our March 23 Lil Chefs Workshop! Children ages 3 to 8, accompanied by an adult, will choose from a variety of toppings to build their own personal flatbread. While the flatbreads are baking, the kids will prepare and decorate their fruit kebabs with chocolate drizzles, sprinkles, and more. Participants will be able to take home all of their food at the end of the workshop. 

All children must be accompanied by at least one adult, and we ask that each adult supervise a maximum of two children. Adults will be put to work as Lil Chef's assistants; the more adults, the better! 

All Culinary Services cooking demos take place in the Culinary Studio in Jefferson Marketplace. On Saturdays, parking is available for free across the street from Jefferson Hall or for just $1 per hour in the Jefferson Hall garage off of Stewart Street. Contact dining@ohio.edu for additional information. 


Lil Chefs Workshop: Lasagna & Noodles

April 6, 2019

10:00 - 11:00am

$15 per child

Ages 3 - 8

Get ready for an Italian twist on Chef Chito's Lil Chefs cooking series! In this hands-on demo, your Lil Chef will learn how to help make a dish that the whole family will enjoy. Participants will be able to take home their lasagna and noodles at the end of the workshop.

All children must be accompanied by at least one adult, and we ask that each adult supervise a maximum of two children. Adults will be put to work as Lil Chef's assistants; the more adults, the better!

All Culinary Services cooking demos take place in the Culinary Studio in Jefferson Marketplace. On Saturdays, parking is available for free across the street from Jefferson Hall or for just $1 per hour in the Jefferson Hall garage off of Stewart Street. Contact dining@ohio.edu for additional information. 


Lil Chefs Workshop: Cake Pops

April 20, 2019

10:00 - 11:00am

$15 per child

Ages 3 - 8

Roll out and decorate your own cake pops with Chef Chito! Children ages 3 to 8, accompanied by an adult, are invited to learn basic cooking skills in this hands-on workshop. Participants will be able to take home all of their cake pops at the end of the workshop. 

All children must be accompanied by at least one adult, and we ask that each adult supervise a maximum of two children. Adults will be put to work as Lil Chef's assistants; the more adults, the better!

All Culinary Services cooking demos take place in the Culinary Studio in Jefferson Marketplace. On Saturdays, parking is available for free across the street from Jefferson Hall or for just $1 per hour in the Jefferson Hall garage off of Stewart Street. Contact dining@ohio.edu for additional information. 


Southwest Flare with Chef Chito

April 24, 2019

6-8pm 

$25/ticket

Learn the flare of the southwest at Chef Chito Trinidad’s final hands-on cooking demo of the semester! Participants will roll up their sleeves and learn new cooking techniques and recipes with Chef Chito. All participants will head home with a full stomach and a recipe booklet to emulate their newly-learned dishes for their friends and family.

All Culinary Services cooking demos take place in the Culinary Studio in Jefferson Marketplace. Parking is available for just $1 per hour in the Jefferson Hall garage off of Stewart Street. Contact dining@ohio.edu for additional information.

Video Channel

Meet the Chefs

Tim Bruce

Chef Tim has been Culinary Services' executive chef since July 2017. After receiving his culinary degree from the Cooking and Hospitality Institute of Chicago, Chef Tim worked in downtown Chicago for 19 years as an executive chef for Nick & Tony's Italian Chop House and Goose Island Beer Company. Most recently, he spent 10 years at Murray State University in Kentucky as their executive chef. Tim owns Calliope Cafe with his wife Deeana, and he enjoys being with his family and golfing in his free time.

Erik Keller

As an executive chef, Erik creates and tests new recipes for all of Ohio University's Dining Courts and retail outlets. Chef Erik also assists and trains cooks and was fundamental in the reopening of Latitude 39. Chef Erik began working for Ohio University in November 2015, but he has worked in food service since he was just 15 years old. He was classically trained by "old school chefs" and has worked in restaurants, country clubs, hotels and bed and breakfasts. In his free time, he enjoys fly fishing and "chillin'" in the warm sunshine.