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ETSU chef to give cooking demonstrations

Tuesday, November 11, 2008JOHNSON CITY—To celebrate International Education Week (Nov. 17-20), East Tennessee State University’s Honors College has invited Executive Chef Beau Gerarde of ETSU’s Dining & Catering Group to showcase his culinary expertise.

Throughout the week, Gerarde will demonstrate his broad knowledge of international dishes for ETSU faculty, staff and students.

Foods from around the world will be featured in the D.P. Culp University Center’s Marketplace dining area each day and Gerarde will conduct two special cooking demonstrations during the week. Although free of charge, the cooking demonstrations require reservations, which may be made by contacting Dr. Linda Wyatt (wyattlg@etsu.eduor 439-6075). Seating is limited.

The first cooking demonstration will take place on Monday, Nov. 17, from noon-1 p.m. Gerarde’s featured foods include Jamaican Pork, Island Rice and Mango Crème Brule. The second demonstration takes place on Thursday, Nov. 20, from noon-1 p.m., and will feature Assorted Sushi, Teriyaki Chicken with Veggies and Rice.

Gerarde received his education at the Art Institute of Pennsylvania and has gained experience in a variety of American and international cuisines. For the past two years, he has had the opportunity to show off his culinary skills for the students, faculty and staff at ETSU, while winning awards along the way.

For additional information about Gerarde, contact Andrea Crawford, marketing manager for ETSU’s Dining & Catering Group, at Crawford-Andrea@aramark.com.

  

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