What's Cooking @ Oregon Culinary Institute, Issue 3

In the previous installments of this newsletter, we have included two videos: one to illustrate our dedication to teaching proper technique and methodology in a professional kitchen environment, and the other to illustrate the more light-hearted and fun side of Oregon Culinary Institute. In this week's installment, the video above captures both.

Prior to the "OCI at OCI" (AKA the "Oyster Consumption Incident at Oregon Culinary Institute", AKA the "Oyster Wave"), we had a lot of fresh oysters to shuck. Term Two Chef Instructors Brophy and Hobson used this as an opportunity not only for a Team Challenge, but also to teach their students proper shucking technique and the value of proper presentation of a well-shucked oyster on the half-shell in a restaurant setting. Be sure to watch Chef Brophy go over this with the students toward the end of the video. Critical to the OCI mission is preparing our students not only with proper skills and technique, but also to educate and prepare them to be contributors to profitable food and hospitality operations.

Because, after all, fresh oysters should taste like money.