Featuring the Cajun and Créole cooking techniques!
Saturday, August 13 at 11:00 a.m. – 1:30 p.m.
$85 Members • $95 Non-Members
On-Site • 810 N. Dearborn St.
Cet évènement est passé
Enjoy an afternoon in our kitchen learning the culinary techniques behind traditional Cajun and Creole cuisine from Chefs Colleen Karsted and Jane Worthington who has mastered this very dish at the world famous Commander’s Palace restaurant in New Orleans, the capital of Étouffée!
Chef Colleen Karsted holds a Bachelor’s Degree in Culinary Arts from Kendall College as well as a Master’s Degree in Adult Education and Leadership from National Louis University. She has worked in the culinary and hospitality industry for over 25 years. Chef Karsted has held multiple brigade positions at John Ash & Co. (Sonoma County, CA), The Hyatt Regency (Beaver Creek, CO), and The Game Creek Club (Vail, CO), just to name a few! She is also a Corporate Chef who has worked with The Calphalon Culinary Center in the West Loop as well as Sub-Zero Wolf & Cove at the iconic Merchandise Mart in Chicago. Now that Kendall is a part of the National Louis family, Chef Karsted is honored to also be teaching at both of her alma maters. She is a master of teaching about food through stories in a fun and entertaining manner.
Chef Jane Worthington holds an A.A.S. in Culinary Arts. She was awarded two scholarships from Kendall and another one from the NEWH Chicago Chapter. Chef Karsted was actually one of Jane’s instructors while at Kendall College, and Jane also worked at Sub-Zero as her Demonstration Sous-Chef — they created menus, prepared all the food, and performed demonstrations together! In addition to working under the renowned Chef Tory McPhail at Commander’s Palace in New Orleans, LA and running a local favorite restaurant in Columbus, GA, Jane also had the once in a lifetime opportunity to cook for Sir Paul McCartney! She trained and volunteered extensively with famous chefs and organizations, including Carlos Gaytan, Beverly Kim, Giuseppe Tentori, Pro Ecuador, the James Beard Awards, Rioja Fest, Cochon 555, movie set catering, and the Alliance Française de Chicago. Jane is passionate about great food and using the highest-quality ingredients while paying attention to sustainability and humanely treated animals.
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