The Morning Journal (Lorain, OH)
Tasty lesson
JVS culinary students learn about vegan, vegetarian, gluten-free dishes
The culinary field of vegan, vegetarian and gluten-free dishes is exploding and the Lorain County JVS culinary academy students gained new knowledge about this topic and sampled some delicious food as well.
Jonathan Standen, executive chef of Columbia Hills Golf and Swim Club and 2001 JVS culinary arts program alumni, along with his wife, Lori DePietroStanden, a plant-based nutritionist and weight loss coach, recently came to the campus of JVS to speak directly to the culinary students about the growing population of these dietary preferences.
“Vegan, vegetarian and gluten-free food doesn’t have to be reduced to plain pasta and whatever veggies are on hand,” Standen told the culinary students.
“I want to steer you away from that thought process today, and show you how you can make some easy dishes that are incredibly delicious as well.”
Standen earned his degree from the Culinary Institute of America in New York and went on to work alongside Michael Symon for numerous years before taking on his current executive chef role.
Students were given an overview of vegan, vegetarian and gluten-free definitions to help them understand the wide range of specialty diet categories. DePietro-Standen also shared that the voices of these foodies is loud and needs to be heard.
“These people are going out to eat a lot, and are always communicating with one another about the options at various restaurants, and either making recommendations or warning others off,” said DePietro-Standen.
“You might not personally eat this way, but you still need to know how to cook this way.”
Students were also treated to a cooking demonstration and taste testing that included soy curls, tempeh, seitan and a whipped dessert topping made from a chia-egg and aquafaba, which is the juice from a can of chickpeas.
Student reactions varied from, “this is so amazing, I’m going to need the recipe,” to “I’m not so sure about this one, the texture is strange to me.” No matter what their comments were, everyone was willing to try everything.
“I’m so impressed with all the students here today, that they had an open mind and palette and tried everything,” said senior culinary arts instructor Chef Tim Michitsch. “I’m so thankful that Jon and Lori came in and shared their knowledge and expertise with the students.”
Standen ended the presentation telling the students that in the culinary industry, testing, trying, and experimenting is a big part of the job.
“Our job as chefs is to never stop learning and to always keep pushing the envelope,” he said.