Center for Hospitality Management Opens Its Kitchen to Five Accomplished Chefs for New Culinary Series
Widener University, one of the nation’s premier universities for civic engagement and applied leadership, is offering its first series of cooking demonstrations over the next four weeks with five accomplished chefs and alumni. The series is open to the public and classes will feature a tasting of each chef’s signature specialty dish.
- Monday, Nov. 7 – Chef William Shaffer, wine and beverage consultant
Dish: Braised leek and lardon tart, roasted pork loin with sauce charcuterie, sautéed apples
- Monday, Nov. 14 – Chef Scott Megill, The Inn at Grace Winery
Dish: Vegan butternut and apple soup with pumpkin seed oil, roasted lamb, potatoes, eggplant en agrodolce and autumn vegetables
- Monday, Nov. 28 – Chef Eric Manganello, Barnaby’s of America
Dish: Butternut squash and fennel soup, beer-braised short rib in sriracha butter roll
- Monday, Dec. 5 – Chef Nick Wolber, Prime: An American Kitchen and Bar; and Chef Adam DeLosso, The
Dish: Chestnut soup with duck and mushroom hash, vegetarian paella Valencia
“Experiential learning is a cornerstone of Widener University and an important part of the hospitality management program as it allows students to truly explore their fields of study with direct hands-on opportunities,” said Dr. Joy Dickerson, assistant dean at the Center for Hospitality Management. “These cooking demonstrations give us a glimpse at what some of our alumni have chosen to pursue since graduating, putting their learned skills to the test and giving back to the community. We are proud of our students and welcome them back to share their gifts for what is sure to be a wonderful cooking series.”
Four of five chefs from the cooking series graduated from Widener University’s hospitality management program and have gone on to learn and work across the country, including: Culinary Institute of America, Le Cordon Bleu, Aramark, Kimmel Center, Resorts Casino Hotel and more.
In the Center for Hospitality Management, student-run events are one of the many ways students are exposed to the hospitality industry from planning to pricing to execution. It was ranked as one of the top 20 hospitality management programs in the United States by the Journal of Hospitality and Tourism Education and is the only center in the greater Philadelphia area that is accredited by the Accreditation Commission for Programs in Hospitality Administration.
Demonstrations begin at 6 p.m. in The Marriott Dining Room in Academic Center North on Widener’s Main Campus. Tickets are $20 for students; $25 for alumni, OLLI members, faculty and staff; and $30 for the general public. Prices include the demonstration, food and alcohol. For more information and to purchase tickets, contact Lisa Reed-Logue at firstname.lastname@example.org.
Widener University is a private, metropolitan university that connects curricula to social issues through civic engagement. Dynamic teaching, active scholarship, personal attention, leadership development and experiential learning are key components of the Widener experience. A comprehensive doctorate-granting university, Widener comprises eight schools and colleges that offer liberal arts and sciences, professional and pre-professional curricula leading to associate, baccalaureate, master’s and doctoral degrees. The university’s campuses are in Chester and Harrisburg, Pa., and Wilmington, Del. Visit the university website, www.widener.edu.