MARQUETTE, Mich. (WZMQ) – Students part of Northern Michigan University’s Food Service major are putting cooking and hospitality into one.
The skills of the culinary arts were being put to the test on Thursday, all to prepare for the Longer Days Luncheon, showcasing these up-and-coming chefs.
“I can tell you there’s a lot of stress going around right now, but quite a lot of high energy,” commented Sous-chef Orion Ingmire.
Student chefs were recipe testing for the Longer Days Luncheon that’s coming up on Easter Sunday. It rolls the art behind culinary and hospitality into one plate of opportunity for the students.
“We were looking for something that our guests get the opportunity to engage with our student a little bit, get to understand why they create the dishes that they did,” commented Associate Professor of Food Service and Hospitality Management Loganne Glendening.
“Everything needs to be measured out in their head they know exactly what equipment they need exactly how much of the ingredients they need,” continued Ingmire.
The six stations of food will showcase a wide variety of cuisine, from Indian, El Salvador dishes, savory and sweet crepes, and a Korean soup, called Dongjang jjigae, that Chef Ben prepared. The student chef mentioned that he’s always enjoyed Asian-style dishes and the unique way of bringing the flavor out of vegetables using what’s called Umami.
“This is another Umami product too: it’s called Yandu. It’s similar to soy sauce but not as high in sodium,” he said.
This event is coming up on Easter Sunday, March 31 from 12p.m. – 3 p.m.
Click here for more information regarding ticket purchases and other details for the Longer Days Luncheon.
