"Hey Good Lookin', Whatcha Got Cookin'?" Book-It! Session

 

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.”  

 

 

 

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