Fast Healthy and Ono Cooking With Chef Daniel Swift
Cooking Methods That Matter
Most of us learned to cook without understanding the foundational science behind it and why we do what we do. Join us for two foundational discussions that can really "up your game," in the kitchen. Take one or both of these sessions. Start Time: 5 PM End Time: 5:45 PM.
Fast Healthy and Ono Cooking
Methods Matter – Thursdays at 5 PM
Registration Landing Page: https://aarp.cvent.com/Methods2020
Cooking from the Beginning:
- 10/22 Cooking Methods That Matter/Back to the Beginning
Have you ever wondered why some cuts of meat cost more than others? Or, why certain items are dry and tough while others are moist and tender? This class takes us back to the beginning of cooking basics as we explore the difference between moist and dry heat cooking methods and what products work best for each.
Another event you may be interested in:
Knife Skills 101: How to properly sharpen and use a knife safely in your kitchen.
In this class we will learn the techniques to proper knife selection, sharpening, care and use as we cut a series of common kitchen items that will then all come together in a delightfully fresh and light chicken soup.
Chef Daniel Swift has worked in the restaurant business since 1985. He is a graduate of both the Boise State University Culinary Arts Program and the Wales University’s Baking and Pastry Arts program in Providence, Rhode Island. He has his master’s degree in Educational Foundations from the University of Hawaii at Manoa in 2005. He has taught Culinary, Baking and Pastry and Hospitality courses for the last 19 years at many institutions, including the Culinary Institute of the Pacific, the Collins College of Hospitality Management, and the William F. Harrah College of Hotel Administration in Las Vegas. He currently is the workforce development coordinator at Windward Community College, focusing on the areas of Hospitality and Food and Beverage education.
Daniel earned his Doctorate degree in Organizational Leadership from the University of Laverne in California in 2017. He is a Certified Master Baker with the Retail Bakers of America and holds certifications with the American Culinary Federation as a Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Administrator.