advertisement

Visiting chef to give free presentation Aug. 16 at COD

Chef Cory York, Chef de Cuisine for the Deep Blu Seafood Grille at the Wyndham Grand Orlando Resort in Florida, will give a free presentation from 3 to 4 p.m. on Thursday, Aug. 16, in the Culinary & Hospitality Center's Culinary Amphitheater at College of DuPage.

During the presentation, York will discuss his interest in the sustainability of the world's oceans and environment and how that relates to his work and the seafood industry. His efforts include outsourcing to only reputable vendors, developing menus based on local and seasonal availability, avoiding produce from over-harvested areas, and instructing his culinary team and restaurant guests on sustainability.

“Deep Blu has a sustainable approach to freshness. We will only outsource and prepare the freshest Top Catch seafood for our guest,” York said.

Since graduating from the Pennsylvania Institute of Culinary Arts in Pittsburgh, Pa., York has built his reputation and honed his craft for over 15 years in a variety of locales, including Hawaii, North and South Carolina, and most recently Orlando, where his culinary craftsmanship with the Deep Blu Seafood Grille is described as Pan Asian with an American modern twist.

Chef Cory York is the second in a series of Visiting Chefs who will stop by the COD campus to interact with students and prepare a meal in conjunction with Waterleaf Executive Chef Jean-Louis Clerc for area business leaders. For information, call (630) 942-6881.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.