Cooking With Chef Roger: Delicious Dinners

This hands-on course covers techniques for step-by-step preparation of delicious meals from honey-glazed salmon and mini apple puffs with mascarpone to steak au poivre and tiramisu.  ALL NEW MENUS

The “Cooking with Chef Roger” series returns with a hands-on class featuring more delicious dinners. In our fast-paced world, there is a temptation to eat out regularly. Yet, cooking for others—or even for yourself—can be an outstanding way to savor the joy of making, eating and sharing great food. This class teaches you to be in control of meal preparation while enjoying the company of your friends and family. Chef Roger Elkhouri shares a range of step-by-step culinary techniques and offers tips on organizing, shopping, cooking and entertaining. From honey-glazed salmon and mini apple puffs with mascarpone to steak au poivre and tiramisu, gain the confidence to prepare delicious dinners over and over.

Details

Section Instructor Format Schedule start date
GLIF1042.F17.1 Chef Roger Elkhouri On-campus 2–4 p.m. Saturday, September 23, 2017

SECTION:

GLIF1042.F17.1

INSTRUCTOR: Chef Roger Elkhouri
FORMAT: On-campus
SCHEDULE: 2–4 p.m.
START DATE: Sept. 23, 2017

Instructor: Chef Roger Elkhouri

Chef Roger Elkhouri, CEC, ACE, is an award-winning chef certified by the American Culinary Federation (ACF) as an executive chef and has trained with ACF certified master chefs. In addition to teaching at the Glasscock School of Continuing Studies, he has been teaching for-credit cooking classes to students at Rice since 2002 and has won several ACF medals in food preparation competitions. He holds a culinary degree from the Art Institute of Houston.

Term: Fall 2017

Start Date: Sept. 23, 2017

End Date: Nov. 11, 2017

Schedule: 2–4 p.m.

Length: Eight Saturdays

Location: Rice campus

Fee: $375

Rice Alumni: $338

CEUs: 1.6

Note: Limited enrollment. You must provide a signed release of liability to complete registration for this course. Please see MORE INFORMATION below.

+ Homemade chicken ravioli pesto, gâteau mille-feuille
+ Sweet chili coconut shrimp, seared duck balsamico with berries
+ Pressed chicken with saffron rice, baklava fingers
+ Spinach gnocchi with ricotta, banana pudding roll cake
+ Pork al pastor tacos, mango and sweet potato empanadas
+ Honey-glazed salmon fillets, mini apple puffs with mascarpone
+ Grilled halloumi salad, lamb chops with pomegranate molasses
+ Steak au poivre, tiramisu

You must provide a signed release of liability to the Glasscock School of Continuing Studies to complete registration for this course. If we do not receive the signed release before class begins, your money will be refunded and your spot in class forfeited. Download the release form here.

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