Cowboy Chef's Table

Cowboy Chef's Table is a lunch and learn series presented by the OSU Institute of Technology School of Culinary Arts and sponsored by Ben E Keith and US Foods.

Join us for a once in a lifetime opportunity to enjoy lunch prepared by an expert chef and the OSU Institute of Technology Culinary Arts students. During the lunch, each chef will provide insight and expertise on the dishes served as well as their experience in the culinary industry.

Watch videos of previous Cowboy Chef's Table events here.

UPCOMING EVENTS



State Room, OSU Institute of Technology
1801 East 4th St. Okmulgee, OK
Tickets are $15

All proceeds go to the OSUIT School of Culinary Arts Scholarship Fund


EXECUTIVE CHEF BEN ALEXANDER, THE TAVERN
Tuesday, April 10, 2018 from Noon – 1 p.m.

Reserve Your Seat Today

Chef Alexander has been cooking for 19 years and is currently Executive Chef at The Tavern and the Lounge.

A U.S. Navy veteran, Chef Alexander started cooking while living in Arizona and fell in love with the chaos of being in the kitchen. He likes to take a more modern approach to classic dishes.

“I'm driven to always be ahead of the trends,” Chef Alexander said. “The thing I love most about being in the restaurant industry is being able to help our community grow.”

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EXECUTIVE CHEF DEVIN LEVINE, BOK CENTER
Tuesday, June 12, 2018 from Noon – 1 p.m.

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Chef Levine, a Certified Executive Chef, is currently the Executive Chef of the BOK Center Arena and the Cox Business Center in Tulsa, Oklahoma. He was previously with Southern Hills Country Club for 34 years and headed the kitchens as Executive Chef for 21 years.

Chef Levine began his cooking career at the young age of 12 at the Camelot Inn of Tulsa, working in all aspects of the kitchen and assumed his first Executive Chef’s position at the Executive Dining Room in the Bank of Oklahoma tower at 19 years old.

Chef Levine has been instrumental in increasing banquet revenue at the Cox Business Center by 400 percent and client satisfaction. He oversees the catering and banquet culinary operation for the BOK Center Arena and the Cox Business Center.

He is a 40-year member of the American Culinary Federation, completing the 3-year A.C.F.E.I., apprenticeship program from 1976-79, obtaining his certified Chef de Cuisine status in 1985 and Certified Executive Chef status in 1990 and recertifying every five years. Chef Levine is currently president of the American Culinary Federation’s Tulsa Chapter.

Chef Levine was voted Chef of the Year in 1989 and 2004; achieved one bronze and two silver medals in ACF approved culinary competitions; and voted Best Country Club Chef in Oklahoma in 1995.

Chef Levine is a past Board of Director for the Oklahoma Restaurant Association and an advisory board member for OSUIT’s School of Culinary Arts and Platt College Culinary Arts program. He is actively involved in numerous local charitable organizations and events.

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PREVIOUS EVENTS

CHEF RYAN LOPEZ, PERSONAL CHEF TO KEVIN DURANT

Download the Recipe Card for Roasted Pollo with Farro

For as long as he can remember, Chef Lopez says food has always been a part of his life. At a young age, he got his real taste of cooking while working as a bus boy in the metro Detroit area. Chef Lopez started his cooking career at Schoolcraft College in Livonia, Michigan, and hasn't stopped since. His journey as a chef brought him from Michigan to Oklahoma, and now to California. The thing he loves most about food is the interaction between people, whether that is cooking with friends or family, teaching someone to cook, or that feeling he gets when someone tries his food.

Chef Lopez is now a private chef for NBA player Kevin Durant. He hopes Cowboy Chef's Table will encourage you in the kitchen and inspire you to be creative with food. 

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EXECUTIVE CHEF THERON JESSOP, SPRINGS AT THE ARTESIAN

Download the Recipe Card for Braised Beef Cheeks

After graduating with honors from OSU Institute of Technology’s School of Culinary Arts, Chef Jessop had the opportunity to help open three major restaurants in Tulsa, the first being Ti Amo Ristorante in downtown Tulsa close to the BOK Center. He also was part of opening the 31st and 32nd floors of the distinguished Summit Club on Tulsa. During his time at the Summit Club, Chef Jessop traveled to Motta di Livenza, Italy where he trained in classic Venetian cuisine.

In 2011 he moved to Oklahoma City to be the Chef de Cuisine at the Skirvin Hilton Hotel, one of the top 10 hotels in the Hilton brand. After five years at the Skirvin, Chef Jessop had the opportunity to return to his hometown of Sulphur, Oklahoma, and work as Executive Chef of the Artesian Hotel.

Chef Jessop has also been selected as a featured chef at Oklahoma’s Odyssey de Culinaire in 2015, 2016 and 2017.

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CHEF JOSH VALENTINE, CARLTON LANDING AND TOP CHEF FINALIST

Download the Recipe Card for Falafel and Adana Kebabs

Born and raised in Oklahoma City, Chef Valentine discovered his passion for food from reading cookbooks in high school. His culinary career began in a Mexican restaurant at age 19, where he worked various positions to garner a firm understanding of the inner workings of the restaurant industry.

After realizing his passion for the culinary arts, Chef Valentine attended culinary school and went on to gain experience at a variety of restaurants, including Restaurant Alma in Minneapolis and Local in Dallas.

After completing The Coach House apprenticeship program, Chef Valentine continued his culinary career in Dallas where he joined Stephan Pyles and Samar by Stephan Pyles as line cook and sous chef. His talents led him back to Oklahoma where he became the Chef de Cuisine at The Coach House restaurant, Executive Chef and Owner at Divine Swine, Executive Chef at Cultivar Mexican Kitchen and most recently, Resident Chef at Carlton Landing.

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EXECUTIVE CHEF JONATHAN MOOSMILLER, SOUTHERN HILLS COUNTRY CLUB

Download the Recipe Card for Coffee & Chili Crusted Vegas Strip Steaks

Chef Moosmiller is a Certified Master Chef and is currently the Executive Chef at Southern Hills Country Club in Tulsa, Oklahoma. With his staff of over 30 cooks and chefs he oversees the production of over 125,000 meals annually in nine different outlets.

Before assuming his position at Southern Hills, Chef Moosmiller held positions at The Westchester Country Club as well as the Genesee Valley Club. He is the immediate past president of the American Culinary Federation’s Tulsa Chapter. 

Chef Moosmiller spends his time giving back to community by serving as an advisor for Iron Gate Tulsa, a nonprofit which feeds approximately 700 people in need every day. 

He began his career at Johnson and Wales University in Providence, Rhode Island. Upon completion of his A.A.S. degree he did a stage at the famed Moulin de Mougin in Mougin, France under the famed Chef Roger Verge. In 2008 Chef Moosmiller was awarded the American Culinary Federations Northeast Chef of the Year award.

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