Food & Culture with Master Chef Canepa (Online)
OSHR 5018Join visiting Master Chef Larry Canepa as he takes class members on an unforgettable journey celebrating the marriage of food and culture focusing on the following three topics:
- Session 1 :Tea ‘ching From Buddhist monks using it in their religious ceremonies to American revolutionaries tossing it into Boston Harbor, tea has become more than a beverage; it has become an event. For nearly 5,000 years this drink has been a source of medicine, meditation, piracy, political upheaval, social order, congregation, and superstition.
- Session 2: Architecture and Food One of the founders of French Grande Cuisine, Marie Antoine Carême studied as an architect before becoming an international chef to royalty. His career changing decision led the way to modern food plating, including the modern wedding cake. We will explore the great architecture of the world and the lasting influence on every plate placed before you in restaurants across the world.
- Session 3: Spice Trade and the Age of Exploration: Although the origins of spices were known throughout Europe by the Middle Ages, no ruler proved capable of breaking the Venetian hold on the trade routes. Near the end of the 15th century, however, they began to build ships and venture abroad in search of new ways to reach the spice-producing regions. So began the famed voyages of discovery. Rediscover your favorite spices and enjoy some new flavors, too.
With a background in the culinary arts which includes teaching, hospitality management, etiquette training, wine expertise and even a certificate of tea mastery, Guest Lecturer, Larry Canepa’s portfolio is as flavorfully diverse as the menus he has created for his unique food and culture ‘food-tainment’ classes.
He has worked in the business as Chef, caterer, sommelier and Food and Wine educator. He has taught culinary and restaurant operations classes at the International Culinary School at the Art Institute of Phoenix and Le Cordon Bleu, Scottsdale. His experiences include management and operation of free-standing restaurants, specialty wine stores, hotels, and resorts. Chef Larry Canepa owned and operated the award-winning full-service catering business, Dinner at Eight for 30 years in the Valley, specializing in intimate private dining and wine seminars.
Canepa continually seeks to enhance his professional skills so has traveled to many European destinations and wine regions, gathering information and experiences that he loves to share.
This visiting instructor is made possible through the generous support of the Cathy Stawarski Fund.
Notes
- A current OLLI membership is required to register for all courses and lectures.
- If you do not have a current Fall 2021 membership, one will be added to your cart at check-out.
- OLLI membership fees and course tuition are critical to the Institute’s sustainability and are non-refundable.