Food Waste Cooking Class: Chef Jim Rose & Chef Joe Greco

Presented on: Thursday, April 8th at 6:00 PM EDT

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Join us for a three-part series of virtual cooking events featuring three different chefs! Each cooking demonstration will have an emphasis on best practices to reduce your food waste while cooking.

In this first event, Skidmore's very own Chef Jim Rose and Chef Joseph Greco will teach us how to prepare a menu of mushroom jerky, a spring English pea risotto dish, and carrot top pesto. Feel free to cook along with us, or wait for the recording to refer back to. If you have questions you would like to ask our chefs, please include them in your registration form. You will also be able to send in questions live during the event! You will receive a unique viewing link in your email confirmation.

This exciting series is co-sponsored by the Sustainability Office, our student Compost Managers, and the Office of Alumni Relations.

About Executive Chef Rose
As Skidmore College’s Executive Chef, Jim Rose advises all culinary/dining service operations and serves as the College’s culinary expert and visionary for food quality, culinary creativity, menu development, and food presentation. Jim graduated from the Culinary Institute of America in 1982 and received a degree in Food Service Administration from SUNY at Cobleskill.  Jim received his certification in 2015 from the prestigious American Culinary Federation as Certified Executive Chef CEC.

Jim came to Skidmore in 2006 from the Union Hall Inn Restaurant and Catering in Johnstown, N.Y, where he was Executive Chef/ Owner for sixteen years.  Prior to this, he was the Executive Chef at the prestigious Mirror Lake Inn Resort, in Lake Placid, NY. He and his wife Shelly currently own Wine and Roses Restaurant in Broadalbin, NY.

About Chef Joseph R. Greco
Greco works as a production manager in Dining Services, overseeing food production and creating menus and recipes for Skidmore’s dining hall and catering services. In his role, he enjoys having the freedom to be creative with the menu and working with a dedicated group of colleagues. “We all work hard but know how to have fun on the job and keep the atmosphere positive,” Greco says.

Skidmore College hosts the Annual American Culinary Federation (ACF) conference, and Greco’s leadership on Skidmore’s Culinary Team has certainly been essential to the team winning gold for seven consecutive years. The 2019 winning four-course meal consisted of braised local pork belly with sweet potato puree for an appetizer, bacon-wrapped monkfish loin as the entree and a triple-chocolate mousse cake for dessert (and for the fourth course, a buffet item: black garlic-basted chicken with winter vegetables and chimichurri). Read more about the event at Saratoga Living.