Head out to Las Vegas, Nevada, for the inaugural “Food University” at Caesars Palace. The event is designed to transform fun-loving foodies from across the country from spectators into competition-ready chefs.
In addition to the three-day schedule covering essential cooking techniquez, there will be “field seminars”, including an opening-week, behind-the-scenes tour of Gordon Ramsay Pub & Grill, as well as the Southern Wine and Spirits Hospitality Mixology program with Mixologist Francesco LaFranconi.
Student volunteers from the University of Nevada Las Vegas’ hospitality school will assist with back-of-house preparations. Proceeds from Food University “admissions” will go to Keep Memory Alive, dedicated to finding cures for brain disorders such as Alzheimer’s, Parkinson’s, Huntington’s and ALS.
The first Food University session will accommodate up to 80 culinary scholars. “Tuition” is $1,995 per person for the three-day sessions and includes all food, beverages and course instruction.
Food University is collaboration among Caesars Palace, philanthropist and hospitality industry leader Larry Ruvo, Food Network co-founder Robin Leach and veteran culinary entertainment producer Richard Gore. Food University’s culinary faculty will include James Beard Award-winning Chef Alex Stratta; cheese expert Laura Werlin, author of the James Beard Award-winning “All-American Cheese and Wine Book”; chef and TV personality Claudine Pepin, and Anne Dolce, cook editor, The Daily Meal. Chef Bradford Thompson, winner of Food and Wine magazine’s Best New Chef Award and the James Beard Award for Best Chef Southwest, will serve as Food University’s culinary director.
(Photo courtesy of Food University at Caesar’s Palace)