EXECUTIVE CHEF RICK LOPEZ OF JAMES BEARD FOUNDATION AWARD-NOMINATED LA CONDESA CONDUCTS HANDS-ON GOAT DEMONSTRATION FOR STUDENTS OF THE AUGUSTE ECOFFIER SCHOOL OF CULINARY ARTS
Nose to Tail Demonstration is Part of Students’ Culinary Curriculum
AUSTIN, TX (February 26, 2014) – The Auguste Escoffier School of Culinary Arts located at 6020-B Dillard Circle in Austin, Texas, recently welcomed special guest Rick Lopez, Executive Chef of Austin’s famed La Condesa restaurant into its kitchen classroom for a nose-to-tail demonstration utilizing a goat from local rancher, Jeff Parnell from Southern Traditions.
During the informative class, Chef Lopez provided a breakdown of a whole goat while demonstrating proper knife skills. Key message for students is to know the value of the animal, how much of it can be used to eliminate waste, the wonderful flavor of the meat and various ways it can be cooked and served. After carving the goat, Chef Lopez cooked a small portion and shared cooking tips with the students that he uses at La Condesa.
“We are honored to have such a talented chef spend time with our students and excited that a few of our graduates are now working at La Condesa,” said Carla Williams, Director of Career Services & Farm To Table® Coordinator
For the Auguste Escoffier Schools of Culinary Arts.
“It means the world to me to be a part of our young culinary minds,” said Chef Lopez, Executive Chef of La Condesa.
“We had an awesome time and our family wishes much success to the staff and students of the school. We look forward to working more closely with the students and having them visit our ranch as part of the school’s Farm To Table experience,” said Jeff Parnell, Owner of Southern Traditions.