Cooking With Chef Roger: Quick and Easy Meals

This hands-on course covers techniques for step-by-step preparation of delicious meals from beef tenderloin with chimichurri to zucchini stuffed with crab.

collage of cooking class

The “Cooking With Chef Roger” series returns with a hands-on class featuring more quick and easy meals. In our fast-paced world, there is a temptation to eat out regularly. Yet, cooking for others—or even for yourself—can be an outstanding way to savor the joy of making, eating and sharing great food. This class teaches you to be in control of meal preparation while enjoying the company of your friends and family. Chef Roger Elkhouri shares a range of step-by-step culinary techniques and offers tips on organizing, shopping, cooking and entertaining. From beef tenderloin with chimichurri and artichoke dip casserole to zucchini stuffed with crab and remoulade sauce and churros with ganache, gain the confidence to prepare delicious, easy meals.

Details

Section Instructor Format Schedule start date
GLIF1043.S18.1 Chef Roger Elkhouri On-campus 2–4 p.m. Saturday, February 17, 2018

SECTION: GLIF1043.S18.1
INSTRUCTOR: Chef Roger Elkhouri
FORMAT: On-campus
SCHEDULE: 2–4 p.m.
START DATE: Feb. 17, 2018

Instructor: Chef Roger Elkhouri

Chef Roger Elkhouri, CEC, ACE, is an award-winning chef certified by the American Culinary Federation (ACF) as an executive chef and has trained with ACF certified master chefs. In addition to teaching at the Glasscock School of Continuing Studies, he has been teaching for-credit cooking classes to students at Rice since 2002 and has won several ACF medals in food preparation competitions. He holds a culinary degree from the Art Institute of Houston.

Term: Spring/Summer 2018

Start Date: Feb. 17, 2018

End Date: Apr. 14, 2018

Schedule: 2–4 p.m.

Length: Eight Saturdays (no class March 10)

Location: Rice campus

Fee: $375

Rice Alumni: $338

CEUs: 1.6

Note: Limited enrollment. You must provide a signed release of liability to complete registration for this course. Please see MORE INFORMATION below.

+ Ham and Swiss croquette, shrimp with ginger garlic noodles

+ Steak pizzaola, eggplant roulade with marinara

+ Homemade spanakopita, seafood linguini

+ Sag paneer, chicken with rosemary mushroom sauce

+ Mussels with coconut ginger sweet chili, beef kabobs

+ Zucchini stuffed with crab and remoulade sauce, churros with ganache

+ Smoked salmon crêpes, stir fry chicken with honey glaze

+ Beef tenderloin with chimichurri, fresh rolls, artichoke dip casserole

You must provide a signed release of liability to the Glasscock School of Continuing Studies to complete registration for this course. If we do not receive the signed release before class begins, your money will be refunded and your spot in class forfeited. Download the release form here.

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