Only a few spots left for this exclusive, hands-on culinary training - register today!
Sunday, August 9
All day
Price: +$139 per attendee
You asked for it, and this year, Catersource is excited to announce the first hands-on experience as part of the 2015 Art of Catering Food conference in Salt Lake City. Chef Peter Sproul, CEC, Utah Valley University (UVU) Culinary Arts Institute Department Chair and his talented team will partner with the International Caterers Association Culinary Council to create a day of learning, networking and developing your culinary skills alongside catering professionals from around the country.
The day-long program will include hands-on sessions in the UVU kitchens, covering topics such as butchery, breads, desserts, garde manger, new culinary technology, and charcuterie.
In addition to the classes, this optional program fee will include:
· Transportation to and from the Hilton Hotel to the UVU Culinary Arts Institute
· Buffet lunch
You will end your day inspired, motivated, armed with new ideas and recipes, and ready to continue your amazing 2015 Art of Catering Food experience. Space in this unique hands-on program is limited and will be reserved on a first come, first served basis.
Location:
Utah Valley University Culinary Arts Institute
800 W University Parkway, Orem, UT
801.863.4636 | Visit Website
Instructors:
- ACF Certified Executive Chef
- ACF & WACS Approved Culinary Competition Judge
- ACF National Chef of the Year Semi-Finalist 2011
- ACF Western Regional Chef Educator of the Year Finalist 2015
- ACF Certified ACE Evaluator - 2015
- Beehive States Chef Chapter - Chef of the Year 2009 & 2011
- Beehive State Chefs Chapter Educator of the Year 2014
- UVU Presidential Award of Excellence Winner for Student Success 2013
- Twelve Time ACF Culinary Competition Gold Medalist
- CAI Student Competition Mentor & Coach
- Five Utah State Gold Medal Titles 2007 - 2012
- ACF Student Team Western Regional Gold Medalist 2011
- ACF National Student Chef of the Year Finalist 2009 & 2013
- 2014 Ment’or BKB Western Regional Gold Medalist
- 2015 Hans Buschkens Junior Chef Challenge – Quito, Ecuador
- Executive Chef & Owner of CHEF’S TABLE Restaurant 2010-2014
- Silver Medalist- Culinary World Cup – Culinary Arts - Luxembourg 2014
|
Peter B. Sproul, C.E.C., Chef Instructor/Associate Professor
|
- Graduated from University of Delaware with a BS in Hotel, Restaurant, and Institutional Management in 1998
- Graduated from the Culinary Institute of America with an AOS in Baking and Pastry Arts in 2001
- Worked at a family-owned bakery while attending high school and college in Delaware
- Studied abroad in Switzerland while attending University of Delaware
- Interned at Wheatleigh (small luxury hotel in Lenox, MA) while attending the Culinary Institute of America
- Pastry Cook at Hotel DuPont in Wilmington, Delaware
- Pastry Chef at Beaumont Hotel in Ouray, Colorado
- Pastry Chef at Frasca Food and Wine in Boulder, Colorado with James Beard, award winning Chef Lachlan MacKinnon-Patterson
- Pastry Chef at Olive and Ivy Restaurant and Marketplace in Scottsdale, Arizona
- Pastry Chef at Sundance Resort in Sundance, Utah
- UVU Culinary Arts Institute Pastry and Baking Chef Instructor since 2012
|
Meghan Roddy, C.E.P.C., Chef Instructor/Assistant Professor
|
- Chef consultant, revitalizing restaurants such as Ledges Golf Club, Blue Lemon Restaurants and Coney’s Frozen Custard
- Executive Chef for Shelf Reliance
- Involved in research, development, and food creation for Thrive Life, a Utah based Freeze Dried Specialty Foods Company.
- Guest chef on local news and cooking broadcasts
- Taught classes for Orson Gygi, Sur La Table, Thanksgiving Point, Ace Hardware, and other community functions.
- Youngest Chef in Utah to earn the ACF Certified Executive Chef
- Vice President of the local ACF Beehive Chef’s Chapter
- ACF Competition Chairman for the State of Utah
- Utah’s ACF Chef of the year award in 2006 and 2010
- ACF Western Regional Chef of the Year in 2011
- Mentor for the High School ProStart programs
- Earned several Gold, Silver, and Bronze Medals in various ACF sanctioned competitions
- Two 1st place awards in International Dutch Oven Society cook off
- Chef Todd’s past experience includes Provo Park Marriott Hotel, Royce’s Private Club, Oakridge Country Club, Blue Lemon Restaurant, and seven years at the Joseph Smith Memorial Building as Executive Chef of the Garden Restaurant and Nauvoo Café.
|
Todd Leonard, C.E.C., Director of Culinary Arts/Associate Professor
|
- BS degree from the University of Illinois Business School, and AAS degree in Culinary Arts from Kendall College
- Recipient of the Champagne Mumm Award for Culinary Excellence, involved traveling to France to work under Paul Bocuse in Lyon and Francis Garcia in Bordeaux
- Chef de Cuisine for legendary Chef Jean Banchet at Ciboulette and Riviera in Atlanta
- Partner/Executive Chef at the Peerless Restaurant in Ashland
- Chef / Owner of Terroir Restaurant & Wine Bar in Portland, Oregon
- Commissioner on the Oregon Dungeness Crab Commission from 2005 through 2009
- Consulting Corporate Culinary Trainer for Celebrity / Azamara Cruises
- Written a weekly on-line column for Restaurants & Institution’s magazine, and has articles published in Fine Cooking, World Chef’s magazine and Edible Portland magazine.
- Author of The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests, & Oceans
- Founder of Slow Food Rogue Valley
|
Stuart Stein, C.E.C., Chef Instructor
|
