Foodamental Studio gives attendees a unique ‘culinary immersion’

foodamental studio nra show

Need a quick crash course in the kitchen to ramp up your culinary skills? Foodamental Studio has you covered, from basic culinary skills to quick, topic-specific classes that last only last 45 minutes. Participants are guided through hands-on processes from culinary instructors for creating some of the hottest food trends.

In partnership with Kendall College School of Culinary Arts, Chicago, all Foodamental Studio demos will be held in South Hall, Level 3, Booth #2388. There are five sessions each day of the NRA Show, starting at 10:00 a.m.

“The demos are all about education and they’re geared for everyone,” says Chris Koetke, CEC, CCE, HAAC, emcee and vice president of Kendall College. “No matter how long you’ve been cooking, you’ll learn something new. Each demo is a culinary immersion.”

Saturday’s sessions kicked off with a refresher course on the proper way to handle and use a knife; an examination and tasting of balsamic vinegar; an explanation of how tea can be used in the kitchen; an immersion into the flavors of chocolate and learning how to roll the perfect sushi. “I really enjoyed the demo, because I was able to be part of it, instead of just sitting there and watching someone cook,” says one participant.

Sunday’s demos will highlight a modern interpretation of a classic canapé: the bruschetta; the process of making housemade butter and compound butters; the history of Peruvian ceviche and Spanish salty fish; a look into flavor perception of ingredients through the use of texture; and an understanding of latitudinal cuisine.

Monday’s demos will showcase proper hand-knife placement to improve safety while practicing techniques with basic cuts; the art of food preservation; deboning a whole chicken without piercing the skin; the art of soda tasting and making; and tart techniques making your own pear tart.

Tuesday’s demos will feature the tools to create the perfect breakfast sandwich; the principles behind working with forced meats; inside secrets on how to build a poke bowl; and a quick tutorial on whole-beast eating, which will show how to use some of the lesser-used parts of the animal and provide tips on how attendees can consume sustainably.

Seating is limited and sessions are first come, first served.

This post is sponsored by The National Restaurant Association®


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