Our July meeting at Agustin Kitchen was an enjoyable one for all who attended. The turnout was excellent and included many culinarians and culinary students from the Tucson area.
ACF-CASA peesident, Chef Mario Diaz de Sandi, welcomed everyone and talked about the future of the organization. Current Tucson Iron Chef John Hohn talked about his experiences with the competition and gave tips to anyone interested in competing. Christy Wilson, a registered dietitian, spoke to the crowd about healthy food trends and how to apply these in the restaurant industry. Bill Bode from Shamrock Foods gave a presentation on the beef industry and supplied the proteins for the food demonstration. Agustin Kitchen Executive Chef/Owner Ryan Clark explained sous vide cooking and provided everyone with an example dish demonstrating the technique.
We want to thank all of the attendees and hope that we see everyone at next month’s meeting, which will be at The Shanty on Fourth Avenue.