Culinary students offer ‘Julia’ cookbook

 

Man cooking in a restaurant kitchen
Francisco Olivera Hernandez of Newark prepares Cajun crab and quinoa cakes, featured on page 25 of the cookbook, “Julia Presents: Dinner for Four.”

Unable to offer the Dinner at Julia restaurant nights that have become a hallmark of the fall semester, Finger Lakes Community College culinary arts faculty and students found a way to share their most popular recipes with the public.

They’ve compiled a 98-page cookbook titled “Julia Presents: Dinner for Four” that includes instructions for dozens of entrees, appetizers and desserts interspersed with quotes from famous chefs and students in the class.

Copies are now available for $20 and can be ordered online at give.flcc.edu/juliacookbook or by calling (585) 785-1205. Proceeds will benefit the FLCC Food Cupboard.

“The book contains many of the recipes that we have done over the years in our student restaurant class, scaled to work at home,” said Jamie Rotter, assistant professor and coordinator of the culinary arts program.

Rotter and faculty colleague Patrick Rae came up with the idea to provide experiential learning following the decision to cancel Dinner and Julia, a series of Friday night gourmet dinners normally open to the public.

Instead, culinary students came together in small groups for cooking instruction at the nearby New York Kitchen. Rotter, Rae and hospitality instructor Paula Knight had them prepare Julia dishes while scaling them down to family-size servings for inclusion in the cookbook. The cookbook became part of the curriculum. Continue reading “Culinary students offer ‘Julia’ cookbook”