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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. Click here to reserve your spot.

 

Holiday Chef's Table with Chef Kevin

 

 

December 7, 2018

6-8pm 

$25/ticket

Gear up for your holiday festivies by learning to prepare a variety of holiday hors d'oeuvres that will "wow" your friends and family! Watch and taste as Chef Kevin demonstrates how to prepare the perfect dishes for your next get-together, including:

  • Pepperjelly palmiers
  • Chicken and waffle bombs
  • Bacon-wrapped Brussel sprouts
  • Goat cheese and apricot truffles
  • Roasted sweet potato, arugula, and blue cheese crostini with walnut vinaigrette
  • Pork tenderloin and apple slaw crostini

 

Tickets are limited, so reserve your seat at the Chef's Table today!

Parking is available in the Jefferson Hall garage off of Stewart Street for $1/hour. 

 

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Meet Chef 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. 

 

Meet Chef 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. 

 

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