Kitchen Labs

Hog Butchery, Culinary Techniques, and Sausage Making

Presented by Hormel Foods

This kitchen lab provides a structured overview of hog carcass breakdown into primal cuts, with discussion on appropriate cooking methods for each muscle group. Participants will collaborate to develop a dish using a selected primal cut and produce a custom sausage using trim, emphasizing technique, flavor development, and whole animal utilization.

 

The Science of Satiety: How Flavor, Physiology, and Potatoes Fuel Student Success

Presented by Idahoan® Foodservice

This engaging kitchen lab explores the Physiology of Taste and Flavor and its connection to the Science of Satiety—why certain foods leave students feeling satisfied, energized, and ready to thrive. We’ll review the nutritional science of potatoes, including their glycemic index, satiety factor, protein pairing potential, and why they are an ideal fuel source for campus dining.

Participants will learn how satiety directly impacts student satisfaction, retention, and dining operations, offering ways to deliver dishes that are both craveable and functional. The session concludes with an interactive competition with a prize, where participants create a balanced dish using Idahoan products, showcasing the power of flavor, nutrition, and comfort in one satisfying bite.

 

Five Elements, Infinite Bowls: The Art & Science of Ramen

Presented by Sun Noodle

This kitchen lab will help chefs build a strong foundation in the essential skills of ramen-making — understanding the five key elements (noodle, broth, tare, aroma oil, and toppings) and how they come together to create balance in the bowl. By learning to prepare three iconic regional styles (Shoyu, Miso, Tonkotsu), chefs will gain both the technical knowledge and the sensory experience needed to craft authentic ramen.

 

Multicomponent Contemporary Plated Desserts

Chefs will design modern plated desserts that balance textures, flavors, and artistry. This class covers creating multiple components—cakes, mousses, sauces, garnishes—and assembling them into visually stunning, restaurant-quality presentations.

 

The Art of the Galentine 

Chefs will learn the intricate craft of breaking down a whole bird, creating a seasoned forcemeat, and reassembling the chicken into a seamless, boneless masterpiece.

 

Traditional Cambodian Collection

Explore the rich flavors of Cambodian cuisine through signature dishes that highlight aromatic herbs, fermented pastes, and balanced sweet-sour-spicy notes. Learn authentic techniques that honor tradition while inspiring modern application.

 

Indigenous Recipes of the Midwest

Focusing on indigenous ingredients—corn, beans, squash, game, and wild plants—teaching recipes and methods that connect culture, history, and sustainability.