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 expert chefs and the OSU Institute of Technology Culinary Arts students. The format for the second season will be somewhat different for those who attend the luncheons. There will be four luncheons throughout the 2018-19 school year, with two chefs doing their take on a classic American dish at each event. 

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


Meatloaf with Chef Jennifer Hill Booker & Chef Elizabeth Howe

Chef Jennifer Hill BookerChef Jennifer Hill Booker
Chef Jennifer Hill Booker is the owner and executive chef of Your Resident Gourmet in Atlanta, Georgia, and author of two cookbooks: Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow. She is also a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South™ Dinner Series, and currently sits on the James Beard Foundation Food Waste Advisory Council. Chef Booker is a member of the 2018 No Kid Hungry Atlanta Society as well as a member of the 2018 AF&WF Advisory Council.

Chef Booker earned her bachelor’s degree from the University of Tulsa, and subsequently chose to pursue her passion, graduating at the top of her class from OSUIT’s School of Culinary Arts. She went on to earn top honors from Le Cordon Bleu College of Culinary Arts in Paris, France with a Base de Cuisine certificate.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Booker created a unique style of cooking that she termed Modern Southern Healthy Cuisine with a French Accent, which she shares through her company, cookbooks and delicious dishes.

Chef Elizabeth HoweChef Elizabeth Howe

An Okie girl born and bred, Chef Howe found her calling to cuisine while working in restaurants and studying Literature and Humanities in Oklahoma City. Upon realizing her passion for the hospitality industry, she immediately enrolled in culinary school and embraced her new career path with enthusiasm.

Chef Howe worked in a variety of roles in the restaurant scene for more than 20 years and eventually found herself at the Colcord Hotel in Downtown Oklahoma City, where she was given freedom to create her own style and attitude toward food. She believes that the most impactful cuisine is made simply with high quality products and she takes pride in her role of inspiring and educating others about food.

Chef Howe now works for US Foods as the Oklahoma Market Chef. In this role, she helps restaurant owners and operators create menus, standardize recipes, correct operational shortfalls and she works to educate the local US Foods sales team on new products and current food trends. When Chef Howe isn’t working, she is spending time with her busy family and can often be found with her nose in a book or enjoying one of her many favorite hobbies.


Price: $20 | Tuesday, April 9, 2019 from Noon – 1 p.m.

Reserve Your Seat


Barbecue with Chef Alex Pierce and Chef Miranda Kaiser

Chef Ryan Lopez, Personal Chef to Kevin Durant

Download the Recipe Card for Roasted Pollo with Farro

Executive Chef Theron Jessop, Springs at the Artesian

Download the Recipe Card for Braised Beef Cheeks

Chef Josh Valentine, Carlton Landing and Top Chef Finalist

Download the Recipe Card for Falafel and Adana Kebabs

Executive Chef Jonathan Moosmiller, Southern Hills Country Club

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

Executive Chef Ben Alexander, The Tavern

Download the Recipe Card for Pan Seared Trout with Carrot and Ginger Purée

Executive Chef Devin Levine, BOK Center

Download the Recipe Card for Cornmeal Crusted Catfish & Crab