Cooking With Chef Roger: Quick and Easy Meals

This hands-on course shares techniques for step-by-step preparation of delicious meals with Chef Roger Elkhouri, an award-winning senior executive chef at Rice University. ALL-NEW MENUS

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. Award-winning Rice University Chef Roger Elkhouri shares a range of step-by-step culinary techniques and offers tips on organizing, shopping, cooking and entertaining. From salmon Wellington to apple beignets, gain the confidence to prepare delicious, easy meals.


Section Instructor Format Schedule start date
GLIF1043.F18.1 Chef Roger Elkhouri On-campus 2-4 p.m. Saturday, September 15, 2018

INSTRUCTOR: Chef Roger Elkhouri
FORMAT: On-campus
SCHEDULE: 2-4 p.m.
START DATE: Sept. 15, 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: Fall 2018

Start Date: Sept. 15, 2018

End Date: Nov. 10, 2018

Schedule: 2-4 p.m.

Length: Eight Saturdays (no class Oct. 13)

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 NOTES below.

+ Shrimp and parmesan polenta, shish tawook with aioli and pita

+ Cod wrapped in prosciutto, brownies with ganache

+ Stuffed chicken with spinach and provolone, apple beignets

+ Risotto croquettes with mint yogurt dip, cream puffs with crème pâtissière

+ Spinach tomato feta pinwheel, tortilla salad with zesty lime vinaigrette

+ Poached egg with artichoke, crêpe lasagna

+ Whole chicken fricassee, salmon Wellington

+ Strip steak with sundried tomato pesto, panna cotta with berries and candied walnuts

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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