Photos of Appearance by Chef Robert Irvine
October 11, 2007

Chef Irvine prepared red snapper with red pepper sauce with the help of two volunteers. MCCC instructor Frank Benowitz looks on.
Chef Irvine recommends cooking with grapeseed oil
rather than olive oil, which can overpower a dish.
Voila. The final dish displayed.
Chef Irvine traveled the room as he took questions from the audience.
Samples of the red snapper dish were prepared and served
by students from the MCCC Hospitality Club. Students also assisted with the set-up and clean-up of Chef Irvine's "demo kitchen."
Irvine signed copies of his book, "Mission Cook,"
for members of the audience.
Hospitality Club members pose with Chef Irvine (back row,
fourth from left) at the conclusion of the program. Also pictured
are Hospitality Program Coordinator Doug Fee (back row,
third from left) and instructor Frank Benowitz (sixth from left).

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