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.
- Cody Johnson, Executive Chef for Catering, prepares his table for the demonstration. (Photo by Riley Fisher)
- Participants put on gloves before cutting their vegetables. (Photo by Riley Fisher)
- Stefan Bushey, Brown Library circulation supervisor, chops ingredients with his mother. (Photo by Riley Fisher)
- Attendees cut vegetables in pairs. (Photo by Riley Fisher)
- Cody Johnson, the chef who led the demonstration, shows how to cut a daikon radish. (Photo by Riley Fisher)
- Lindsay Arthur, ACU’s dietician specialist, explains the health benefits of eating many colors of vegetables to attendees. (Photo by Riley Fisher)
- Participants watch closely as they julienne carrots. (Photo by Riley Fisher)
- Cody Johnson, Chartwells’ Executive Chef for Catering, demonstrates how to julienne carrots. (Photo by Riley Fisher)