On Thursday March 10, Judy Titcomb’s creative foods class was visited by two professional chefs; Executive Chef Christopher Lowe and his assistant Nicole Thomas of Taher.“I thought it would be a good experience for the class,” said Titcomb. “Rather than just watch me make the meal, they were able to watch how the professionals do it.”
Lowe and and Thomas not only demonstrated in front of the class how to make pasta parmesan, but they included several tasks just for the students to do.
“I liked it because not only did we get to watch [Lowe] make [the pasta], but we also got a chance to help him out too.” said freshman Kamil Casey.
The students assisted via chopping up carrots and zucchini that were put into the pasta and mixed with noodles, peppers, and parmesan cheese.
Lowe has been working at Taher for five years, and has 25 years of experience in the culinary field. A resident of Buffalo, he took time out of his busy schedule to come in and speak before the class.
“I just got back from Japan two weeks ago,” said Lowe. “And at the end of the month I’ll be traveling over to Vietnam.”
Despite his busy schedule, Chef Lowe was able to make cooking more enjoyable for the class.
“It was a lot of fun,” said Casey. “I hope we have another guest speaker come in soon.”
