CUISINE UNIVERSITY
F&B PROGRAM
CU’S CLASSES CONSIST OF ARTISAN BREAD, ARTISAN PASTRY, BBQ, BARTENDING, CHARCUTERIE, CEVICHE, CHIFA/NIKKEI PERUVIAN CUISINE, COFFEE/BARISTA, DRY AGING, FERMENTATION, GLUTEN FREE, OPEN FIRE, PASTA, PIZZA & SOUS VIDE
CONTACT: VIC ROSE
PHONE: (561) 306-6150
EMAIL: vic@cuisineu.com
CUISINE U’S HISTORY
Cuisine U, originally Cured Cuisine, organizes culinary classes throughout the country and offers two day hands on classes. Our talented team of chefs consist of Didier Rosada, Hari Cameron, John Arena, Craig Diehl, Eamon Rockey, Francois Brunet, David Bouska, Geronimo Lopez, David Pietranczyk, & Evan Inatome. See bios attached.
Since 2012, Cuisine U has held classes in San Francisco, LA, Portland, Denver, Salt Lake City, Houston, San Antonio, Dallas, KC, Indianapolis, DC, Atlanta, Charleston, Savannah, Nashville, Boston, NYC, Chicago, Jacksonville, Fort Lauderdale and many others.
Many of the top chefs in each city were in attendance, including chefs from TV shows such as Hell’s Kitchen. Taste, Chopped and Top Chef. Plus, nationally known chefs such as David Burke, Morimoto, Michael White, Emeril, Bradley Ogden, Michael Tusk, Iron Chefs, Kevin Rathbun & Kent Rathbun, Anne Quatrano, Eric Ripert, Linton Hopkins, Dean Fearing, Greg/Gabrielle Denton, Michael Schwartz, Norm Van Aken and others have sent chefs to our classes or attended them personally.
We offer private and open classes and our classes can be held at culinary schools, corporate test kitchens, hotels, restaurants, food distributor/equipment manufacturer test kitchens.
PRICING: Per person cost is determined on class size, type of class and other factors. For more information, please contact Vic at vjrose@icloud.com.
CLASS SUPPORTERS
DIDIER ROSADA ARTISAN BREAD CLASSES
DIDIER ROSADA is an educator, consultant, and one of the best bakers in the world. The award-winning Rosada is well known for having trained and led the Bread Bakers Guild Team USA to victory multiple years in the Coupe du Monde de la Boulangerie in Paris, the baking world’s version of the Olympics. Three Golds and One Silver.
Over the years, Chef Rosada has contributed many technical articles for newsletters and baking magazines. When the National Baking Center (NBC) was created in 1996, he was selected to develop and teach the bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe, and Asia (Japan, Korea, Philippines). This exposed him to baking traditions around the world.
“Every culture has bread and it has taken me years to see, taste, and learn as much about worldwide baking traditions as I have. My goal is to share that knowledge with other bakers so they have a well-rounded repertoire and viewpoint on the world of baking.”
In January 2002, he took the position of Head Instructor for the San Francisco Baking Institute, where he continued to specialize in baking education and consulting, nationwide and internationally. Since March 2005, Chef Rosada has been the vice president of operations at Uptown Bakers, a bakery that serves customers all over the Washington, D.C. area.
In July 2010, Didier was selected as a Top Ten Best Bakers in the United States by Dessert Professional Magazine and in June 2012, he received the honor to be elected as a member of the prestigious Académie Culinaire de France (The French Culinary Academy).
FRANCOIS BRUNET FERMENTATION, DRY AGING, BITTERS/TINCTURES, & PASTA
A fourth-generation baker raised near Rennes in Brittany, François Brunet earned both his bread and pastry degree from the prestigious Institut National de la Boulangerie Pâtisserie (INBP) in Rouen, France.
During that time period, he also apprenticed under celebrated Meilleur Ouvrier de France, Didier Chouet. After a few years of intensive bread and pastry studies, Brunet sought experiences abroad, bringing his traditional French technique to Paris Patisserie, one of the oldest French pastry shops in Sydney, Australia, and acclaimed restaurant Vue de Monde in Melbourne. The latter property offered Brunet his first position as Chef Boulanger, overseeing bread production for the company’s fine dining restaurant, casual bistro and café.
After his time in Australia, Brunet returned to Paris, where he spent three years earning his Master Baker degree through the INBP in Rouen. Interested in continuing both his experiences abroad and his work in restaurant groups, Brunet then accepted a sous chef position as baker for both the three-Michelin starred Joël Robuchon at the MGM Grand and l’Atelier de Joël Robuchon in Las Vegas.
After two years overseeing Robuchon’s bread program, Brunet headed east, bringing his exceptional technique and production experience to Daniel Boulud’s restaurant group in charge of the bread program for 6 restaurants, 3 stores & catering.
François has creatively evolved French classics for NYC’s cosmopolitan audience. His Viennoiserie can be spotted regularly on social media and numerous Best of NYC lists.
HARI CAMERON FERMENTATION, DRY AGING, BITTERS/TINCTURES, & PASTA
HARI CAMERON is quite literally a walking cookbook. His body and his brain are filled with the thousands of books he's read, and the hundreds of places he's traveled to learn global cuisine. Cameron, is a three-time semifinalist for a James Beard Foundation Award, once in 2013 for Rising Star Chef, and twice more, in 2015 and 2016 for Best Chef: Mid‑Atlantic.
Growing up with parents (Stephan and Nina) and relatives who liked to explore different cuisines, Cameron remembers eating Ethiopian food, Indian curries, and Russian food. He remembers his grandfather taking him for sushi as a kid and recalls the Tobiko popping in his mouth. All of his experiences combined with the aforementioned books and traveling have created a monster. Cameron has created dishes that you'd have a hard time finding in any other kitchen, hence the awards.
Cameron seems obsessed with ingredients and fueled by exploring techniques. It’s not for the awards, this is why he cooks. Look no further than the fact that he's growing Aspergillus oryzae, known in English as koji, on grains for deeper umami. Koji is a filamentous fungus used in Chinese and other Asian cuisines.
The brown rice Cameron grew it on was used in making a six-month sesame miso. They've taken that sesame miso and made a play on hummus with a chickpea dip that you can't really call hummus. His level and his approach to food is much more complicated than a lot of your chefs, says Abbott's Grill chef/owner Kevin Reading.
Cameron’s dishes run from “mind-bending ingredients that people have never heard of to something comfortable,” he says. He points to a recent offering: Poulet Rouge chicken and dumplings. Granted, he used corn masa for the dumplings, and the stock included fresh, charred corncob husks. On top? Shaved Australian black truffle. “It was comforting and easy for people to understand, but it was a twist on what is classically served here in the Mid-Atlantic region,” he says.
Consider the dish he made for a Salvador Dali-inspired dinner: diced tenderloin tartare dressed with mirin, rice wine, and olive oil topped with bone marrow powder and a crumble of bone marrow broken up in a vat of liquid nitrogen.
For now, the hospitality industry is his home. “I am,” he says, “living the dream.”
CHADWICK WHITE GLUTEN FREE BREADS & PASTRY
Chadwick has been in the food industry for 33 years and has been a certified master baker (CMB) for 23 of those.
A globally recognized product developer with an extensive understanding of ingredient functionality, Chadwick is best known for his role in founding Udi’s Gluten Free Foods, which was sold to Boulder Brands (now Con Agra) in 2012. Chadwick’s mission, in part, is to improve the quality of the gluten-free marketplace and to promote hemp as a sustainable agricultural product for the betterment of the earth and its human population.
Chad is presently the Chief Innovation Officer for Nepra Foods. Nepra is a multicategory market leader in delicious allergen-free and plant-based food ingredients and consumer products.
EAMON ROCKEY BAR MANAGEMENT AND MIXOLOGY SEMINARS
EAMON ROCKEY is a graduate of the Culinary Institute of America (BPS 06). Rockey has worked in service, management, or partnership at many of NYC’s highly regarded restaurants including Eleven Madison Park, (Voted 2017 Best Restaurant in the World), two-star Michelin Atera, two-star Michelin Aska, and one-star Michelin/3-star New York Times Betony.
Rockey has spearheaded numerous critically acclaimed beverage programs, often creating his own spirits from scratch in order to craft his own cocktails. With the desire to create the ultimate accompaniment to any spirit or drink.
Rockey spent nearly a year developing a very unique recipe; finally, in 2018, he launched Rockey’s Botanical pineapple, green & black tea, & citrus.
Rockey regularly speaks around the world on hospitality management and bartending. Rockey’s work behind the bar has been featured in multiple books as well as the New York Times, Edible Manhattan, Eater, The New York Daily News, Cooks Science, and The New Yorker.
JOHN ARENA MASTER PIZZIAIOLO
JOHN ARENA has been referred to as the Don of Dough, the Sultan of Sauce and the Prince of Pizza. As the owner of Metro Pizza in Las Vegas, John has been turning out pies in Las Vegas for 37 years and long in the way become a worldwide ambassador for the craft of making pizza.
JOHN’S CREDENTIALS AND AWARDS:
✴ Created the nation's first accredited university level pizza class, History and Culture of Pizza at UNLV’s School of Hospitality
✴ First independent pizza operator to receive “Pizza Operator of the Year Award from the National Association of Pizza Operators.
✴ Was the teacher for the first 3 time World’s Pizza Champion
✴ Selected as one of the Top 10 Pizzerias in America in “Everybody Loves Pizza” by Penny Pollack and Jeff Ruby
✴ Featured on Live with Regis and Kathy Lee”
✴ Listed as one of the 10 best pizzerias in the country by USA Today
✴ 5 Time Zagat’s Best Pizza award winner
✴ Development pizza classes for clients including AMEX, Coke, Avis, Zap, and Thomas Keller Restaurant Group
✴ Extensive International travel to research the history and development of pizza and its many variations
✴ Pizza maker for four (4) US Presidents
✴ Author/Contributor for various restaurant industry trade publications
✴ Seminar leader for events sponsored by Pizza Marketing Quarterly, International Pizza Expo and the National Restaurant Association
✴ Competed in a special pizza episode of Chopped on the Food Channel.
✴ Trained pizza makers who now own pizzerias in Korea, China, Brazil and other countries.
CRAIG DIEHL (BUTCHERY, COLD CURING @ 38 DEGREES + OPEN FIRE COOKING)
While Craig's cuisine is dotted with worldly flairs, the Danville, PA native didn’t venture far from home to begin his culinary journey. Deihl found his first culinary experience in the kitchen of the landmark PIne Bark Inn in his hometown. After attending Johnson Wales University in Charleston, SC on a scholarship, Deihl began training under acclaimed Chef Donald Barickman of Magnolias. After 5 years of hard work Deihl helped open Cypress in 2001, where he was quickly promoted to executive chef after 6 months.
As one of the South’s most exciting and talented young chefs, Deihl was a James Beard Foundation nominee for Best Chef: Southeast in both 2010 and 2011 and was named Chef of the Year by the Charleston chapter of the American Culinary Foundation in 2011. Deihl’s commitment to all things culinary also brought him the utmost of unique opportunities: a partnership with the American Livestock Breeds Conservancy and Farmer Gra Moore of Carolina Heritage Farm, afforded Deihl the opportunity to be the first chef, in over 100 years, to cook the rare American Guinea Hog.
Chef Diehl also competed in the 2019 World Butchery Championships in Ireland as a member of Team USA.
GERONIMO LOPEZ CEVICHE, OPEN FIRE TECHNIQUES, CHIFA & NIKKEI CUISINES
GERONIMO LOPEZ is the Executive Chef and creator of Botika, a new Peruvian-Asian restaurant. Featuring “Chifa” and “Nikkei” cuisine, as well as inventive takes on classic dishes from Asia and Latin America.
Chifa Chinese-Peruvian) and Nikkei (Japanese-Peruvian) were born during the waves of Chinese and Japanese immigration to Peru in the late 19th and early 20th centuries. These two new cuisines combine Asian recipes with local ingredients and spices, creating entirely new and exciting flavor profiles. The restaurant also features a sushi-ceviche bar.
Chef Lopez was previously an instructor of Culinary Arts at The Culinary Institute of America (CIA), San Antonio. He was the opening executive chef in the college’s NAO: New World Flavors restaurant, which also serves as a classroom for students in the culinary arts associate degree and Latin Cuisines Certificate Programs at the San Antonio campus.
A native of Caracas, Venezuela, Lopez has more than 20 years experience as a chef in six countries, including serving as executive chef at top hotels and resorts in Ljubljana, Slovenia; Dubrovnik, Croatia; and La Guaira, & Venezuela.
DAVID BOUSKA TWO TIME WORLD BBQ CHAMPION
David Bouska is the Pit-master of Butcher BBQ competition team out of Chandler, OK, and a master at cooking in a pellet smoker. He is a 2 time World BBQ Champion, winning the 2018 Jack Daniel's Invitational Barbecue and the 2012 World Food BBQ Championship. David also was the Reserve Grand Champion at the 2018 American Royal competing against over 500 teams! David has appeared on the hit TV show BBQ Pit Masters 5 times, including 2 times on the All-Stars edition. David has won over 100 Grand & Reserve Championships and is in the Oklahoma BBQ Hall Of Fame.
Team Butcher BBQ began in 1982 when David Bouska began work in his first meat market. From there he was able to learn about beef, pork, and poultry. Bouska has operated several sausage markets and currently owns and operates a custom meat processing plant. This diverse protein background has allowed Butcher BBQ to excel in competition barbecue. Team Butcher BBQ began competing in 2006 and has since created their own specialty line of injections, rubs and sauces.
DAVID PIETRANCZYK SOUS VIDE & VACUUM SEALING BY POLYSCIENCE
Since 2005 PolyScience Culinary has been the leading manufacturer of innovative culinary technologies, the most familiar being sous vide immersion circulators. As the world leader in this technique, we feel the importance of making sure that chefs are practicing the technique properly and safely. As part of this endeavor, we have teamed up with Cuisine University to bring you this knowledge. Our knowledge base of sous vide cooking is a wealth of information, handed down to us from some of the world’s greatest chefs. PolyScience’s Chef David Pietranczyk has 10 years of sous vide cooking experience and ready to share it with you.
EVAN INATOME COFFEE ROASTING AND BARISTA TECHNIQUES
Founded in 2010, Elixr is continually engaged in perfecting the sourcing, roasting, preparation, and delivery of the most delicious coffee we can find. We specialize in lighter-roasted, unique and exquisite coffees. Evan’s flagship roastery opened summer 2018 and draws from Inatome’s half-Japanese heritage with an omakase coffee-tasting bar, where enthusiasts drink five different coffee drinks.
National accomplishments include: 2019, 3rd Place United States Barista Competition, 2018, 2nd Place United States Barista Championship, 2022, 2nd Place United States Barista Championships, 2015, 2017, 2018 2019 US Roasting Championship Finalist, 2017 Coffee Champs Reno Roasters Competition 1st place, 2018 America's Best Espresso Baltimore 2nd place. Business Insider 50 Best US Cafés, Best Cold Brew in America, and Krupps Best Brew Award. Today we operate 3 Philadelphia cafés, and supply wholesale coffee too much of the city, throughout the Atlantic Northeast and beyond.