Vandy Cooks: ‘Fall, a Time for Sharing the Harvest’ Nov. 17Oct. 25, 2017, 6:50 AM
Join Vanderbilt Campus Dining Sous Chef Austin Irvin as he leads this month’s free cooking demonstration. The featured recipe will be Roasted Fall Squash with Freekeh and Kale. Sample the dish and take away ideas and recipes for foods to share at all your upcoming gatherings with family and friends.
A Nashville native, Irvin has rapidly moved through the ranks at Vanderbilt University Campus Dining, which is consistently ranked among the best college dining facilities in the United States. As sous chef, Irvin is responsible for developing and maintaining a 15-cuisine menu rotation, highlighting a different style of cooking each of 15 nights. This menu complexity allows him to continually refine and develop flavors from around the world.
Irvin has 10 years of experience in the food industry. He earned an associate degree in culinary arts from the Art Institute of Tennessee–Nashville in 2011. Most recently, he was awarded the American Culinary Federations’ Silver Medal in the 2016 Chefs Taste of the World Culinary Conference held at the University of Massachusetts–Amherst.
Vandy Cooks is provided monthly through a partnership between the Vanderbilt Recreation and Wellness Center and Health Plus to support healthy eating through cooking presentations featuring the many aspects of food preparation.
Contact: Marilyn Holmes, (615) 343-2638