Students prepare cuisine influenced by chef Elizabeth Falkner

2013-11-27T00:00:00Z 2013-12-05T18:44:07Z Students prepare cuisine influenced by chef Elizabeth FalknerEloise Marie Valadez Eloise.Valadez@nwi.com, (219) 933-3365 nwitimes.com

The cuisine of celebrity chef Elizabeth Falkner proved a highlight during a special dinner created by culinary students at Ivy Tech Community College in East Chicago.

Ivy Tech's popular dinner series, traditionally held twice a year, recently featured recipes inspired by Elizabeth Falkner of "The Next Iron Chef," "Chopped: All Stars," and "Top Chef Masters" fame. The culinary department at Ivy Tech kicked off the dinner series in October with a Southern menu inspired by the Dean Brothers and will end the series Dec. 5 with the recreation of the cuisine of New Orleans chef John Besh.

Under the guidance of chef instructors Beverly Seleb and Elida Abeyta, students in the school's customer service class do everything from hosting and choosing menus to cooking and managing the front and back of the house.

Seleb said "It's a great event for the students," who learn what the workings of restaurants are all about and also what it means to deliver excellence in hospitality.

On the Elizabeth Falkner menu created by the students were dishes such as a nourishing Chicken Noodle Soup, Arugula Salad with Apples, Blue Cheese, Pomegranate Seeds in a Bitter-Sweet Maple Syrup Dressing, Pork Chops and Short Ribs Stroganoff. The students named their makeshift eatery for the day the Harvest Moon Restaurant. Students taking the lead, who also acted as hostesses for the Falkner event, were Jennifer Miller and Maria Salazar.

All students who are part of the Customer Service class preside over a specific dinner where they're responsible for researching their designated chef's recipes, planning the dinner menu and helping one another cook and prepare the meals. Acting as welcoming hosts and servers for the event is also mandatory.

For more information about the Customer Service Class, call (219) 392-3600, ext. 245.

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