College Student Cooking Demo - Food and Health Communications

Here are great presentations for those who are limited in skills, equipment, time and money - college students. It can also apply to people on a limited income, seniors or busy parents.

Subscriber Shauna Schultz woked on a cooking demonstration for college students, who often have limited time, limited cooking equipment and limited skills in their kitchen.

She used the article, 5 Mistakes of Cooking Demos, found in your member handout library under COOKING plus COOKING DEMOS plus our additional tips:

Food safety - visualize and list every step from start to finish How will you or your assistants wash hands, keep proper temps and not have cross contamination with the cutting boards and utensils? How will you serve quickly at proper temps?

And do you need a microphone?

It is good to practice the recipe at home - never make it the first time for an audience.

Premeasure so it goes fast.

Prepare one. If it takes a long time to cook or bake have a finished one ready to show after you demo and you can use it for tasting.

Getting the audience to help helps you and is more fun!

Here is her list of recipes:

Vegetarian Quesadillas

1/2 c Red or yellow bell pepper

1/2 c Green bell pepper tortillas

1/2 c Zucchini

1/2 c Yellow squash

1/2 c Red onion

1 tsp Olive oil

6 flour tortillas

1-1/4 cup cheddar cheese

Season to taste: garlic powder, cumin, chile powder, pepper

Heat pan, add veggies and oil; cover and cook until tender, remove to platter. Place tortillas in pan, add cheese then veggies, brown both sides and enjoy!

3 can chili

15 ounce can low sodium black beans

15 ounce can no-salt corn

15 ounce can fire roasted diced tomatoes

1/2 tsp chili powder

1/2 tsp garlic powder

1/4 tsp cumin

1/4 tsp oregano

Place all ingredients into a bowl, mix, heat and serve.

Blueberry Parfait

1 cup plain Greek Yogurt 0% fat

1/2 cup blueberries

1/2 TBSP honey

2 TBSP sliced almonds

2 TBSP lowfat granola

Ground cinnamon to taste

Combine yogurt, honey, cinnamon. Layer yogurt, blueberries, almonds and granola and create 2 layers of each. Enjoy!

Judy Doherty

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.