On Wednesday, Chartwells and ACU Dining hosted their monthly Teaching Kitchen class. Cody Johnson, executive chef for catering, showed attendees how to make a salmon poke bowl while Lindsay Arthur, dietitian specialist, explained the health benefits of different types of vegetables.
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- Cody Johnson, Executive Chef for Catering, prepares his table for the demonstration. (Photo by Riley Fisher)
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- Participants put on gloves before cutting their vegetables. (Photo by Riley Fisher)
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- Stefan Bushey, Brown Library circulation supervisor, chops ingredients with his mother. (Photo by Riley Fisher)
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- Attendees cut vegetables in pairs. (Photo by Riley Fisher)
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- Cody Johnson, the chef who led the demonstration, shows how to cut a daikon radish. (Photo by Riley Fisher)
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- Lindsay Arthur, ACU’s dietician specialist, explains the health benefits of eating many colors of vegetables to attendees. (Photo by Riley Fisher)
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- Participants watch closely as they julienne carrots. (Photo by Riley Fisher)
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- Cody Johnson, Chartwells’ Executive Chef for Catering, demonstrates how to julienne carrots. (Photo by Riley Fisher)
