MU hosts summit of world flavors
The event included a buffet of Latin American foods and tapas.
Published Sept. 15, 2009
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Chef Aaron Wells-Morgan helps MU culinary students prepare vegetables Sunday for the Latin American dinner, taking part during the Latin Food Summit. Presenters from around the world shared recipes and cooking techniques during the two-day exhibition.
Chefs from nations ranging from Belgium to Brazil met this past weekend at the Latin Food Summit hosted by the Central Missouri Chapter of the American Culinary Federation.
University Club Executive Chef Daniel Pliska said the summit, which largely took place in the Reynolds Alumni Center, was meant to promote culinary education with Latin flavors for the members of the ACF and the community.
The events began Sunday morning with the summit's general session and a presentation by Argentinean chef Nydia Eckstrom, the 1990 ACF Chef of the Year. Eckstrom presented flavors and platters native to South America. Culinary students and professionals listened and asked questions as she demonstrated the preparation of the Chilean platter guaranto, a seafood and potato combination.
"She was really good about bringing the countries' flavors together," said Jerry Shackette, a hotel and restaurant management professor at the College of the Ozarks.
To finish off the first morning, the Mid-American Flavors of Latin America Buffet was served. Casey Rotert, an apprentice at the University Club and a junior member of the ACF, said his work for the summit served as valuable real world experience.
"I prepared the majority of the cold food lunch buffet," Rotert said. "This weekend has been busy, I've put in 10 to 15 hours of my own time for the ACF. I think of it as me going to school and getting real world experience. I learn book smarts at culinary school and at the University Club, I learn kitchen experience."
Nguyet Nguyen, a student in the chef apprenticeship program at Johnson County Community College, described baking as a combination of art and science.
On Sunday, attendees gathered in the RAC to indulge in the seven-course Latin American dinner.
The Fiesta and Tapas Party followed the dinner and consisted of a chili pepper ice sculpture and two tables full of tapas. One table held vegan foods cooked by Centro Latino, a support center for Latinos and Latino families in Columbia.
"Whenever there is a Latin event in Columbia, they call us," Central Latino Director Eduardo Crespi said.
Chef Jonathan Justus, who serves as executive chef and owner at a restaurant in Smithville, was one of the many chefs featured during the summit.
"I use a smattering of techniques in a very contemporary way," Justus said. "At my restaurant, we do a lot of foraging, wild foods and extreme farming."
The closing session was based around South American wines, feijoada and salsas.
"I respect what the ACF has done," said Janna Traver, executive chef for the University of Kansas. "It has brought home that we're not just a bunch of cooks."