The GCC Foundation Chefs of Our Kitchen (C.O.O.K.) culinary demonstration dinner series resumes on Wednesday, Feb. 8, 2017, with a rare and extraordinary opportunity to watch a true Certified Master Chef in action.
Ronald DeSantis is director of Culinary Excellence and Quality Assurance for Yale Dining. He oversees production of more than 14,000 meals every day and provides leadership for all facets of culinary concept design, development of innovative menus and cuisine and culinary team training.
A frequent speaker national culinary associations and conferences, DeSantis co-authored Modern Batch Cookery, which focuses on flavorful, nutritious, sophisticated volume recipes designed for chefs and food services vendors. Chef DeSantis is the former director of Consulting at The Culinary Institute of America (CIA), where he worked food service industry blue-chip companies and delivered innovative new products for well-known national organizations like Coca-Cola, Yum!, Barnes & Noble Café, Hormel and Duncan Hines.
A 1981 CIA alumnus, his professional career and accomplishments have been distinguished by many honors and citations, including his prestigious American Culinary Federation’s (ACF) recognition as a “Certified Master Chef” and induction into the American Academy of Chefs, the ACF’s honor society. He earned silver and bronze medals at the Nuremberg Culinary Exhibit, and a gold medal at the ACF National Championship. In 2002, he received the ACF’s President’s Medallion for contributions to the master chef exam and, in 2013, its “Cutting Edge Award” in recognition of his leadership and service to the culinary profession. DeSantis is past chair of the ACF Certification Commission. He has a MBA at Empire State College in Saratoga Springs, N.Y.
2017 will mark the fifth anniversary of the C.O.O.K. series, which features several culinary events to intrigue, enchant and tempt every palate – from gourmet foodies, to meat-and-potato lovers, to dessert junkies. Reservations for the Feb. 8 event cost $65 per person. Included as part of your reservation are:
A 6 p.m. pre-event reception with wine, beer, soft drinks and
hors d’oeuvres in Gateway Community College’s NewAlliance Foundation Art Gallery
A recipe booklet
An opportunity to meet Chef DeSantis
A 6:45 p.m. three-course dinner of delicious food prepared by Chef DeSantis and Gateway Community College Culinary and Hospitality students, served in Café Vincenzo, Gateway’s elegant and intimate demonstration restaurant and kitchen
The chance to watch and learn culinary techniques and ask questions about food preparation techniques and recipe secrets
Wine and/or beer pairings with the meal
Free parking at the Temple Street Garage (Tickets validated at check-in)
Seating for the Feb. 8 event is limited, Tickets available at www.gatewayfdn.org. Proceeds from C.O.O.K. events help fund scholarships for Gateway students and provide professional development opportunities for the college’s faculty and staff.