{"id":2025,"date":"2017-09-11T08:00:12","date_gmt":"2017-09-11T08:00:12","guid":{"rendered":"http:\/\/news.tstc.edu\/?p=2025"},"modified":"2017-09-07T21:13:37","modified_gmt":"2017-09-07T21:13:37","slug":"bon-appetite-tstc-culinary-institute-hosts-first-cooking-demos","status":"publish","type":"post","link":"https:\/\/news.tstc.edu\/?p=2025","title":{"rendered":"Bon Appetite: TSTC Culinary Institute Hosts First Cooking Demos"},"content":{"rendered":"

(HARLINGEN) – Get cooking with Texas State Technical College\u2019s Culinary Institute during their first-ever Saturday cooking demonstrations.<\/p>\n

There will be four, three-hour sessions available in the fall and scheduled for, September 16, 30, October 28 and November 11 and they are open to the community.<\/p>\n

\u201cThis is new and exciting for us. It\u2019s going to take our program to the next level,\u201d said Chef Emma Creps, TSTC Culinary Institute lead instructor.<\/p>\n

Saturday cooking demonstrations are hosted by TSTC\u2019s Meat Preparations class at the culinary kitchen and dining room where students will prepare dishes using the meat of the day and fresh vegetables while explaining step-by-step preparation procedures and recipes.<\/p>\n

For $30, participants will be able to ask questions, learn professional trade secrets and get to taste some great meals.\"Culinary<\/a><\/p>\n

Dishes to be featured in the sessions range from chicken cordon bleu, braised short ribs, beef wellington and stuffed pork chops to baby back ribs, grilled salmon and crab cakes.<\/p>\n

In addition to enjoying the day\u2019s dish after the demonstration, the paying attendees will receive an apron with the TSTC logo and copies of the recipes they can use at home.<\/p>\n

\u201cThis is a great opportunity not only for our community, but also for our class,\u201d said Creps.<\/p>\n

Creps said she always stresses to her students the importance of not only being great cooks, but also leaders in their profession. So, hosting events like Saturday cooking demonstrations is one way she gives her students real-world, hands-on experience.<\/p>\n

\u201cOur students are going to learn to interact with people, take care of their guests and gain confidence through this experience,\u201d said Creps. \u201cLeadership is important and this will help prepare them.\u201d<\/p>\n

TSTC Culinary Institute student Antonio Anguiano will be one of sixteen students hosting the cooking events and said he is excited for this chance.<\/p>\n

\u201cSomething like this gives us great experience and prepares us even more for life after college,\u201d said Anguiano. \u201cWe also get to showcase our program to the community and share cooking tips and recipes they can use at home.\u201d<\/p>\n

Creps said each session is limited to 20 people, and she encourages the community to come<\/p>\n

out and support the Rio Grande Valley\u2019s up-and-coming chefs.<\/p>\n

To make reservations for the cooking demonstrations, call 956-364-4754 or for more information on TSTC\u2019s Culinary Institute visit tstc.edu.<\/p>\n","protected":false},"excerpt":{"rendered":"

(HARLINGEN) – Get cooking with Texas State Technical College\u2019s Culinary Institute during their first-ever Saturday cooking demonstrations. There will be four, three-hour sessions available in the fall and scheduled for, September 16, 30, October 28 and November 11 and they are open to the community. \u201cThis is new and exciting for us. It\u2019s going to […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-2025","post","type-post","status-publish","format-standard","hentry","category-harlingen"],"_links":{"self":[{"href":"https:\/\/news.tstc.edu\/index.php?rest_route=\/wp\/v2\/posts\/2025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/news.tstc.edu\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/news.tstc.edu\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/news.tstc.edu\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/news.tstc.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2025"}],"version-history":[{"count":1,"href":"https:\/\/news.tstc.edu\/index.php?rest_route=\/wp\/v2\/posts\/2025\/revisions"}],"predecessor-version":[{"id":2027,"href":"https:\/\/news.tstc.edu\/index.php?rest_route=\/wp\/v2\/posts\/2025\/revisions\/2027"}],"wp:attachment":[{"href":"https:\/\/news.tstc.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/news.tstc.edu\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/news.tstc.edu\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}