Culinary Arts

Cooking advice from OSUIT chef instructors makes Thanksgiving simple

By Jessica Rodrigo | Originally published in Tulsa World

Thanksgiving meals prepared by trained chefs and home cooks aren’t that different. There are side dishes, desserts and, of course, a turkey.

Culinary students volunteer at Oklahoma Sugar Art Show

Every year, students from OSU Institute of Technology’s School of Culinary Arts volunteer their time during the two day event to help out with everything from loading and unloading cakes, running errands for organizers and cake artists, assisting during cooking demos, and monitoring the cakes while on display to the public.

Two OSUIT grads experience culture and culinary arts in Germany

Donetta Sessions and Rebecca Smay, who both just graduated from the School of Culinary Arts in August, spent their last semester abroad completing their internships in Germany.

Chef Gene Leiterman brings love of teaching, passion for cooking to role as new School of Culinary Arts dean

He is now serving as dean of OSU Institute of Technology’s School of Culinary Arts, but his journey from cooking in his kitchen to overseeing a culinary school had several twists and turns.

Scotfest celebrates heritage with expanded festival

By Jerry Wofford | Originally published in Tulsa World

Expanded Highland Games, more fun events and raucous music will bring a bigger dose of Scotland to Tulsa this weekend with the 37th annual Scotfest.

School of Culinary Arts dean to retire after 30 years at OSUIT

There will be a retirement reception on Aug. 18 from 2 to 4 p.m., in the Reynolds Building Pavilion for Chef Rene Jungo, dean of the School of Culinary Arts.

Chefs learn new techniques, tips at Modern Cuisine workshop

The School of Culinary Arts at OSU Institute of Technology offered two workshops this summer to chefs and professional cooks in the region.

School of Culinary Arts again offers continuing education on Modern Cuisine

Chefs and cooks can brush up on new cooking techniques and use the latest culinary tools during one of OSU Institute of Technology School of Culinary Arts’ Modern Cuisine workshops.

Salsa business only the beginning for Culinary student

School of Culinary Arts student Catherine Churchill developed a cilantro-free salsa recipe when she was 16 years old. She now manufactures and sells three varieties.

School of Culinary Arts hosts dessert competition during Okmulgee Pecan Festival

After a decade-long hiatus, Okmulgee’s famed Pecan Festival is back this summer, and OSU Institute of Technology’s School of Culinary Arts is taking part in the festivities.