Omega Cooking Series |
Fall Harvest |
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Revel in the bounty of the fall harvest while building the skills and knowledge essential to becoming a good cook in this third and final workshop in the Omega Cooking Series.
The series, taught by Omega FoodWorks general manager Robert Turner and executive chef Christopher Fotta, helps blossoming cooks build foundational skills and gives more experienced chefs a thorough grounding in cooking techniques.
Through classroom demonstrations and hands-on cooking, you learn how to prepare classical and contemporary dishes in a relaxed and fun atmosphere. These courses also deepen your awareness of how food affects your daily life and the world around you.
Come conquer your fears of cooking and become more confident in the kitchen and less reliant on recipes, while exploring dietary options and creative ways to prepare whole foods with seasonal and local ingredients.
The series also includes Spring Returns, May 22-24; and Summer Bounty, July 3–5.
Robert Turner is general manager of Omega FoodWorks. His 11 years of cooking experience includes fine dining, baking, catering, and holistic food service. An honors graduate of the renowned Culinary Institute of America, Turner began working at Omega in 2002.
Christopher Fotta is executive chef of Omega FoodWorks. The grandson of a butcher on his father’s side and a baker on his mother’s, he began working in kitchens at age 15. A high honors graduate of the Culinary Institute of America, Fotta began working at Omega in 2007. |
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