A World of Fibrous Flavors – In-person Cooking Class

Co-sponsored by Stanford Residential and Dining Enterprises

Join us for a hands-on cooking class and discover how to leverage cultural flavors from around the world to create delicious plant forward dishes. You will learn exciting ways to spice up staple plant-based proteins like tempeh, tofu, and yuba and gain the skills you need to blanch vegetables like a pro. Our menu will include an Indonesian bean tempe orek, red lentil dahl from India, and sweet potatoes bravas and chickpea potato spinach stew from Spain.

You will also learn about the many health benefits of a fiber rich, plant forward diet and walk away with simple strategies to add more fiber into your daily meals.

The class will take place on campus in the beautiful RD&E Teaching Kitchen at the Escondido Village Graduate Residences. Due to limited capacity, this class will be capped at 16 participants, so register soon to secure your spot.

This is an in-person class and will not be recorded. Attendance at the live session is required to receive incentive points.

Request disability accommodations and access info.

Instructors: Andrew Mayne has been working at Stanford for almost 20 years for Residential and Dining Enterprises, leading the culinary team in Stanford Catering. He has presented at the Culinary Institute of America and the Stanford Food Institute on the benefits of fermented foods. He trained as a chef in New Zealand and completed the London-based City and Guilds Culinary Training Program.

Terry Braggs is the executive chef of student food experiences at Stanford Residential and Dining Enterprises and leads the RD&E teaching kitchen. He honed his craft in East Bay top-rated restaurants such as Chevalier and Va De Vi, and his culinary prowess has earned him multiple accolades and featured articles in Essence and Entrepreneurial Chef magazines.

Class details are subject to change.