There was a beautiful sunset and view of downtown Raleigh on Wednesday night from The Terrace Restaurant at Lonnie Poole. Twenty SKEMA and NC State students joined NC State chefs from campus dining halls and restaurants for a cooking demonstration of US southern cuisine including collard greens, grits, hush puppies, pimento cheese, fish and chicken gumbo. Students had the opportunity to taste a variety of dishes and learn how to prepare some of these southern comfort foods. In addition to learning about American cuisine, the chefs educated the group about the influence of French Culinary Science on the trade around the world.
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