There aren’t many people who don’t enjoy eating an incredible meal. If you’ve found yourself trying more new recipes in the kitchen, are a junior Gordon Ramsay at heart, or are simply looking for a new and exciting event, The Chef’s Experience was made for you!
What is the Chef’s Experience?
Have you ever experienced what it’s like to be a chef? The chef’s experience aims to give you just that – along with sampling a myriad of delicious, small-plate gourmet entrees options.
While enjoying the dishes, you may have questions about certain techniques, recipes, or would like to know more about what it’s like to prepare gourmet food for over 200 people. As a final touch, you’ll receive insightful emails with everything from cooking tips to chef biographies to take your cooking skills to the next level.
Not all of us wear the attire or respond to “chef”, but you can still get the experience of what it’s like to be a top-notch connoisseur of the kitchen.
The Chefs Behind It
If you’ve ever experienced a moment of food-induced bliss and wondered who on earth could have created such an incredible dish – this is the event for you. You’ll hear the stories of our fine chefs, the origins of their passion, and their approach to food.
If you’re looking for an appetizer of information, these bios should hold you over before the event’s “main course”.
David Harrison – Executive Chef
Growing up in a close family and with a Grandpa who worked as a butcher, David has always been near a grill or in a kitchen with Grandma making bread. Helping make dinner for everyone during the holidays still puts a huge smile on his face.
As a member of the American Culinary Federation and with a keen interest in keeping up with current trends, David believes in improving specific dietary needs such as peanut allergies, gluten intolerance, and vegetarian dishes. He is also a lifelong learner who is continually working to improve his culinary skills.
Bruce Austin – Sous Chef
Growing up in Mauston—a small Wisconsin town of 4,000—Bruce enlisted in the U.S. Navy right out of high school and worked in the culinary field. After his four-year tour, he returned to his hometown to find little job opportunity, so he left for the bright lights of Las Vegas where he worked at several restaurants in various casinos.
While in Las Vegas he met his wife Amy who is from Brooklyn Park, Minnesota. And after 24 years in Las Vegas, he returned to the Midwest where he currently serves as a sous chef at Earle Brown.
Bruce thoroughly enjoys cooking for his family whenever he gets a chance.
LaShaw Castellano – Pastry Chef
LaShaw started picking up culinary skills at a young age helping her mom in the kitchen because, “She wasn’t the greatest cook.” At the Art Institute International Minnesota, LaShaw honed her talents and focused on her flair for pastries — saving the savory cooking for dinners at home.
With 11 years of experience baking for restaurants around the Twin Cities, LaShaw knows how to satisfy your sweet tooth. When she doesn’t have something delicious in the mixer or oven, she’s dreaming up something new and prepping for her next tasty creation. And if you want to believe in love at first bite, just try one of her made-from-scratch cinnamon rolls.
Experience it For Yourself
If this article is leaving you with a craving for a better understanding of what it’s like to be a chef, you might as well experience it for yourself.
We’re hosting the chef’s experience on May 30th from 5:00 PM – 7:30 PM in the Carriage Hall B, Door #1. Spots for this event will vanish faster than a gourmet appetizer, so find out more and get your tickets while you can!
If you can’t make it to this event, mark your calendar for September 11 & November 6!
We hope this article has satisfied your palate for cooking tips. If you’re hungry for more, sign up for our Chef’s Experience Newsletter to receive recipes, tips and other great information sent directly to your inbox to put on your table.