CHEFS AND GUESTS

A group of talented chefs from the Twin Cities volunteer their time to help with this class. They will join for the four major critique session (sept 28, oct 19, nov 9, and dec 7) and most will also join for the four test labs the weeks prior (sept 21, oct 12, nov 2, nov 30) to provide advice. In some cases, you will also have the opportunity to eat at these chefs' restaurants at one of our restaurant outings!

In alphabetical order, the chefs helping with Design and Food 2016 are:

Chef Steven Brown,
Tilia
and St. Genevieve
brown
Chef Paul Berglund,
The Bachelor Farmer
paul
Chef Jim Christiansen,
Heyday
jim
Chef Mike DeCamp,
Monello and Constantine
mike
Chef Gavin Kaysen,
Spoon and Stable
gavin
Chef Erik Sather,
Lowry Hill Meats
sather
Chef Sameh Wadi,
Saffron, WSK, MilkJam
sameh

Chef Diane Yang,
Spoon and Stable
diane

Karl Benson/Marie Dwyer
Cooks of Crocus Hill
cooks

Aside from these great chefs, you may also see some other academics and industry representatives in labs, lectures and at critiques including:

Zata Vickers - Professor of Food Science
Jim Luby - Professor of Horticulture
Len Marquart - Professor of Food Science and Nutrition
Bill Lendway - Chef and PhD Student in Food Science
Noel Pollen - General Mills
Anna Snow - General Mills
Chris Schlichting - CDES Advisor
Alex Eninsche - Former Food/Design Student
Jamey Berg - Former Food/Design Student
Arthur Oxborough - Former Food/Design Student