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Chef puts twist on holiday food

Submitted by Taylor Hoffard on November 15, 2011 – 5:58 pmNo Comment
Chef Sebastian, executive chef of the Diamond Cafe, demonstrates cooking techniques  Oct. 7 at an event sponsored by the non-traditional student programs group.  The chef put a new twist on various traditional Thanksgiving dishes. Photo by Kwami K. Kwami

Chef Sebastian, executive chef of the Diamond Cafe, demonstrates cooking techniques Oct. 7 at an event sponsored by the non-traditional student programs group. The chef put a new twist on various traditional Thanksgiving dishes. Photo by Kwami K. Kwami

Non-traditional Student Programs hosted a cooking presentation by Sodexo’s own Chef Sebastian on Nov. 7.

 

“It gives non-traditional students something to do, I enjoy these events,” said Technika Rhodes, freshman psychology major.

Construction management major, Amanda Rogers said, “I think it’s a great program — it incorporates family and allows us to be involved.”

Chef Sebastian demonstrated how to put a twist on typical Thanksgiving foods. He made turkey breast stuffed with cranberry-cornbread stuffing, sweet potatoes covered with marshmallow cream sauce and sautée Brussel sprouts.

Students asked the chef questions on how to make these dishes at home, which he explained simply. His tips included adding sherry or Champagne to sauces and laying bacon over a whole turkey and cover with foil before baking. Then remove the foil and bacon for the last half-hour and the breast meat will be juicy rather than dry.

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