As students at the Denver campus of Johnson and Wales University, a large number of us wanted to learn more than your average culinary or baking pastry lab. We wanted to learn industry trends, advanced concepts, sustainability, and we more than anything, wanted to expand our knowledge on traditional French cooking.
Beyond the Book is an advanced cooking club through Johnson and Wales University that does exactly that. We, as a team, explore anything and everything connected to culinary arts. Founded by Javier Garcia (Vice-Prez), Peter Ngo (Vice-Prez), and Chelsea Weinberg (Prez), we have expanded from one simple club covering random meetings into a group with enough interest and participation to split off into committees:
Baking and Pastry: Amanda Shepard (Committee Prez), Chef Johannes Busch
Food Styling: Danny Van Leen (Committee Prez), Chef Carrie Stebbins
World Cuisines: Brando Tijerina (Committee Prez), Chef Kristen Cofrades
Sustainability: Peter Ngo (Committee Prez), Chef Kerstin Kleber, Chef Patti Parkis
So far, World Cuisines have had lab meetings covering
GreekGreek Photo Credits to Danny Van Leen
And Chinese Cuisines.
Chinese Photo Credits to Amanda Sheperd
Sustainable farming has taken a trip to a Boulder Farmer's Market with Nutrition Society.
The entire club has also held a Pumpkin Carving Contest. Everyones' pumpkins looked phenomenal; great job Daniel Van Leen for his winning Bob Marley carving. (pictures will be posted soon!)
Things to look forward to:
11/6 Four Seasons Grand Opening
11/9 March of Dimes: Signature Chef Auction
11/12 Beyond the Book: Baking and Pastry, German Pastries. (teaser)
TBD Competitions, Tours, Guest Lectures, Molecular Gastronomy, Tastings, and MUCH more.
Contact: Chelsea (CLW372@jwu.edu) or Peter (PPN228@jwu.edu)
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