Chef Dustin Snook with Culinary Events
Catering was the speaker for Thursday's library’s “Book-It!” Session, and he spoke
with students, faculty and staff about different cooking options for students
on the go or on a budget.
Snook graduated from Le Cordon Bleu College of Culinary Arts
in Austin. He prepared roasted garlic humus and smoked leg of lamb pita bites
as samples. He provided other tips such as cooking with olive oil for obtaining
the right kinds of fats, cooking meats slow and low to bring out
flavor and tenderness, and making chow mein out of ramen noodles.
“Every trick that you can put in your bag will increase your
overall cooking,” Snook said.
Students at the event said they were glad to add some new skills to their cooking repertoire.
“I really enjoy events like this because it gives me the opportunity to learn how to do things differently,” Marina Rosas, junior Spanish major from Abilene, said. “He had interesting tips on how to prepare different foods.”