Platt College - Culinary

noreply@blogger.com (ChefDaleT) — Wed, 03 Oct 2012 15:20:00 +0000

Chef Patrick Morris on KSBI TV Channel 52

Making Pill-Box Sushi with Chrissy Roper

New Culinary Class - 24 September - Hopes and Dreams

noreply@blogger.com (ChefDaleT) — Mon, 01 Oct 2012 20:35:00 +0000

I asked the new class to help me create a new blog entry. I asked them to blog about their first week of classes, or why they came to Platt College. Here is the winning entry from Linda Owen.

On Sept 24, 2012 I embarked on a new journey into the exciting world of culinary arts at Platt College. Along my journey, I met Chef Tanner along Chef Rob who both bestowed such friendliness and courtesy to me, it was really overwhelming because where I come from in New York people are not really friendly. Being a mother of four awesome children two of who are disabled, I can honestly say making the decision to come to Platt College is such a blessing for us because cooking has always been a passion of mine and well as my granny has said " Its in your blood to cook". I never had the emotional support or means to pursue my dream until recently shortly after my granny died last year, Before her passing she stated to me that she had wanted more for my children and me in life and wished for me to be successful and that I was truly destined for great things. In that intense but utterly morbid moment, I swore to her on her death bed that I would go to college and pursue my dream for the culinary arts. After she passed I realized that what she said to me had meaning and yes i was destined to do great things so I made a solemn vow to fulfill my promise and make a better life for my children and me. So that's when I decided to enroll in Platt College. Now I can honestly say my experience so far has been fantastic! Chef Rob is an amazing instructor, not only is he compassionate but he also cares what happens to the students, now for me that's golden because most teachers only are there for the paychecks, Having this opportunity here at Platt College is unbelievable and I can honestly say I am one of the lucky ones. Being in Chef Rob's class to me has been very rewarding. He has graced me with such inspiration and hope that i just might have a fighting chance in succeeding in here and out in the real world! You know the other day my children said " Mama how is school going? I said very well I am very thankful i have this chance to go to school. It was at that precise moment when i looked into their eyes that i realized I CAN NOT FAIL!! Going to school is everything for them and my grandma and that it is so much more than a promise. My goal here at Platt is to obtain my degree in culinary arts, graduate and set sail into the real world where I may use the knowledge, skills and abilities i learned from Platt College to change the world ONE MOUTH AT A TIME, along with providing my children the best possible life which they deserve. On a personal note I must say, my classmates are all awesome and I am very lucky to be in a classroom with such ambitious, positive, eager and determined people. I truly wish for my fellow classmates the best of luck in succeeding in this program. Sincerely, Linda Owen Future Chef

Chef Cochran - Steak Bordelaise on KSBI TV

noreply@blogger.com (ChefDaleT) — Wed, 01 Aug 2012 18:35:00 +0000

Chef Cochran from Platt College shows you how to make a delicious Steak Bordelaise...

Part 1

Part 2

KSBI - Lyn Hester Farewell

noreply@blogger.com (ChefDaleT) — Wed, 01 Aug 2012 13:25:00 +0000

Chef Pat Morris - Vegetable & Fruit Carving Demo

noreply@blogger.com (ChefDaleT) — Fri, 27 Jul 2012 14:17:00 +0000

Chef Jason Lee - Making Moussaka at KSBI

noreply@blogger.com (ChefDaleT) — Thu, 19 Jul 2012 15:18:00 +0000

Food Fight North: Chef's di Domani

noreply@blogger.com (ChefDaleT) — Wed, 11 Jul 2012 19:27:00 +0000

How to Run a Restaurant

July 6, 2012
Our first epsiode of Food Fight not in Moore, but in north Oklahoma City. Watch as the culinary students at the north campus of Platt College faces their toughest test--run a real restuarant. You won't want to miss our newest show--Food Fight North!

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Chef Cochran - Turkey Stir Fry on KSBI

noreply@blogger.com (ChefDaleT) — Fri, 15 Jun 2012 15:53:00 +0000

Pastry Arts - "Plated Desserts"

noreply@blogger.com (Chef Gene) — Thu, 14 Jun 2012 19:04:00 +0000

Pastry Arts covers a wide range of topics including plated desserts and composition. In PA-109 (Bakery Operations) students learn about classic and modern plate design, flavor combinations, style and composition. The course requires students to complete a series of assignments including (1) a mystery basket (2) a replicated fine dining dessert (3) a composed hot dessert (4) a composed cold dessert (5) a high volume dessert and (6) a special needs dessert. Each of their plates are critiqued and refined until each student has a photo ready dessert for their portfolio. The course culminates in a final "dessert service" where the students select one of their desserts and offer it on a menu for service to the public and their family and friends. In addition, they must submit complete recipes and plating instructions along with plate costing and retail mark-up. Then .... they set their stations and start service ... but, there is always a twist! Stations are switched and they will plate another student's dessert. No problem if their preparations and plating instructions are clear and accurate! Below is an image of the desserts they will be offering. The desserts will be offered on June 15, 2012 from 12:00 PM - 2:00 PM at Cafe Broccato. A limited quantity will be offered. No RSVP required. We hope to see you there!

Chef Gene

Chef Will Johnson on KSBI TV - Chicken Chalupas

noreply@blogger.com (ChefDaleT) — Tue, 22 May 2012 21:50:00 +0000

Chef Will Johnson appeared today on KSBI TV to talk about the school's restaurant, Chefs di Domani.

Chef Ginger Lugo achieves CEPC

noreply@blogger.com (ChefDaleT) — Thu, 17 May 2012 18:26:00 +0000

On April 28th, Chef Ginger Lugo tested for her ACF CEPC (Certified Executive Pastry Chef) test. The first part of the test was a practical exam which lasted for four hours. During the test Chef Lugo was required to produce a variety of items, demonstrating her skill and understanding in a wide variety of baking and pastry disciplines. As part of the exam Chef Lugo was required to produce the following items; a torte or gateau demonstrating both enrobing with chocolate ganache or poured fondant, and the use of flat icing with a minimum of two types of piping techniques. She also produced a contemporary cold plated dessert served with the appropriate sauces and garnishes and a hot restaurant style dessert, also prepared and served with the appropriate sauces and garnishes. She likewise demonstrated competency with yeast leavened rolls.

On May 15th, Chef Lugo took and passed the written portion of the test, covering eight separate knowledge domains. The test covered the areas of Baking and Pastry Fundamentals, Specialty Pastry and Desserts, Team Management, Safety and Sanitation, Marketing and Merchandising, Finance and Ethics.
Chef Lugo currently instructs our Dining Room Service class in the school’s restaurant, has been an instructor at Platt for over four and a half years. She is our fourth faculty member to achieve an ACF certification. Most recently, Chef Branden Baldwin received his CSC (Certified Sous Chef) certification. With thousands of chefs competing in the job market today, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to the food service industry. We are proud of the instructors who have received certifications and the others who are currently preparing to certify. Likewise, we would like to encourage all culinary students to become active members of the American Culinary Federation locally and apply for their CC (Certified Culinarian) certification upon graduation. Platt College is the only ACF Certified Post Secondary school in the state of Oklahoma.

Chef Rob Ferris at Clinton High

noreply@blogger.com (ChefDaleT) — Tue, 01 May 2012 19:55:00 +0000

Chef Rob Ferris traveled to Clinton High School recently with our recruiter, Mike Stovall. While he was there, he did several vegetable carving to show the students. He was a big hit.

Pork Tenderloin: Watermelon Marinade And Watermelon Salsa

noreply@blogger.com (Jeff Howard) — Thu, 26 Apr 2012 19:22:00 +0000

Pork Tenderloin: Watermelon Marinade And Watermelon Salsa: Chef Jay Moore from The Culinary Institute of Platt College has a recipe for Pork Tenderloin with Watermelon marinade and Watermelon salsa

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Chef Jonathan Groth - Crab Cakes

noreply@blogger.com (ChefDaleT) — Fri, 13 Apr 2012 13:38:00 +0000

Chef Jonathan Groth making Crab Cakes from the lunch menu.

Chef Jason Lee and Oysters O'Conner - KSBI TV

noreply@blogger.com (ChefDaleT) — Thu, 15 Mar 2012 14:03:00 +0000

On Tuesday of this week, Chef Jason Lee appeared on KSBI to make a special Oyster dish in recognition of the upcoming St. Patrick's Day holiday.

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm
Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Try this Healthy Version of Eggplant Parmesan for One or Two | Specialfork's Blog

noreply@blogger.com (ChefDaleT) — Wed, 07 Mar 2012 14:18:00 +0000

Try this Healthy Version of Eggplant Parmesan

Just wanted to share this from a blog that I follow. I love eggplant parmesan, and this is a great looking recipe.

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm

Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

Student Blog Entries - "First 6 Weeks" by Sarah Phelps

noreply@blogger.com (ChefDaleT) — Thu, 01 Mar 2012 17:57:00 +0000

One of the first days of culinary school, Chef Rob Ferris was telling us about the different jobs we could vie for when we had graduated from the program. As he listed the responsibilities of executive chefs, caterers, personal chefs, etc., one of my colleagues raised his hand and asked, in a very serious tone of voice, "What if you want to be an Iron Chef?"

After a second of absorbing the question and a slight twitch in the corner of his eye, Chef Rob explained patiently that if you wanted to be an Iron Chef you would probably need to follow a direction and become the very best there was in that genre of cooking. He went on to dethrone most of the Food Network personalities. Most of them were not chefs. In fact, we would not graduate from the program as chefs, he told us. Rather, to be a chef you must run a kitchen.

You must be able to take charge of a team with skill and grace, eliciting from them not only fear but the kind of genuine respect that will prompt them to watch out for your best interest even when you aren't watching. You must be a kind of wizard accountant, reducing your food costs to the lowest possible percentage while maintaining a standard of excellent quality in your product. You must be a diplomat, schmoozing the ownership, keeping management happy, coddling the waitstaff, and training and overseeing the kitchen staff. Oh, and it's also pretty important to be a talented culinarian.

The first couple of months of culinary school did much to debunk many of the myths of "chefdom" that have become part of our collective belief system thanks to outlets such as "Food Network." However, during that time I also experienced a moment of high drama which was absolutely made for television.

The day had finally come for the final exam of the Soups, Sauces and Stocks class. To understand how momentous this felt, you must understand what it took to get to that point. We had all come into class the first day chomping at the bit to get into the kitchen. We were ready to begin creating the masterpieces that would cement our reputations as phenomenal young chefs and etch our names into the annals of culinary history.

Instead we got to sit on our hands and spend the first two weeks getting prepared to earn our certification in ServSafe. Parasites, Viruses and Bacteria…oh my! Sanitation practices, cross-contamination methods, minimum cooking temperatures and health inspection reports drifted through my subconscious even as I slept at night.

After passing the ServSafe exam and proving that we had the knowledge to produce safe and wholesome food, we were finally issued our knife sets. The excitement in the room was palpable as we went down, row by row, and collected our black bags full of the tools of our new trade. There was a sense of anticipation as we entered the basic skills kitchen and set up our stations for the first time.

For the next week we learned the different knife skills and basic cuts that distinguish a cook from a chef. We burned though fifty pound bags of carrots and potatoes like nothing, learning to produce the perfect batonnet, brunoise, fine brunoise, dices of varying sizes, julienne, fine julienne, and the daunting tourne. All had to be perfectly uniform and precisely shaped. The smallest fraction of an inch would mean a deduction on the final exam.

After completing the knife skills class, I felt I had gained valuable knowledge and established a foundation which I would build upon during the remainder of my time in culinary school. However, unless you count chomping on the odd raw carrot which I had failed to coax into a perfect seven sided football shaped tourne, I had still not eaten anything I had cooked.

So getting into Soups, Sauces and Stocks was very exciting. Starting out, we boiled bones, vegetables and spices to create flavorful stocks. Then we learned the five mother sauces, the classical french sauces from which all other sauces are derived. Finally we made soup, soup and more soup. Luckily I had just purchased a large freezer which sits in my garage, because it is now halfway full of soup.

The day of the final exam had arrived, and it would be the first time I would formally present food to be tasted and critiqued. We were instructed to prepare the five mother sauces and a soup of our choosing within the time allotted.

Feeling very in control of the situation, I clarified the butter I would need for my hollandaise first and set it to the side to cool. This process involves heating the butter and carefully skimming the milk fats off as they rise to the surface. The hollandaise would be the last sauce I would make, but the butter had to be cooled in order to incorporate correctly. I went on, methodically making each sauce and putting my tomato basil cream soup on the stove to simmer. I was happy with my results and had avoided major catastrophe so far. Four of my five sauces were in souffle cups on a plate, and my soup was plated beautifully and garnished with basil chiffonade.

With about twenty minutes left I felt very confident, and got ready to start my hollandaise. This is a finicky process which involves whisking egg yolks in a stainless steel bowl over steam, removing them periodically from the steam to prevent the egg from actually cooking, then slowly adding cooled clarified butter while still whipping furiously to give the sauce just the right consistency.

As I was gathering my mise en place to begin the sauce, I could not find the butter I had clarified at the beginning with the intention of having everything ready for this critical moment. After spending a minute checking and rechecking everything on my work surface to be sure I was not simply overlooking it, I whipped out a saute pan and started melting a chunk of butter. After going through the process again I whispered a prayer that the butter would cool enough in the time it took me to whisk the egg yolks and got to whisking. As I finished the sauce it was not what I had hoped for. Instead of being a smooth, beautiful yellow buttery sauce it was clumpy with the butter separating out from the egg yolk which I had obviously not whipped long enough in my frenetic effort. I plated the sauce and looked at it unhappily. I glanced at the clock and realized I had ten minutes left. The worst that could happen was time would be called and I would have to present my inferior sauce, but I sure was not going to sit there and twiddle my thumbs if I could possibly finish a better one.

After tweaking the seasonings on what felt to me like a miraculous hollandaise, I proudly got into line to be critiqued. I was beginning to understand the feelings of anxiety and exhilaration experienced by aspiring chefs who competed on shows like "Chopped." I had faced an unexpected challenge and overcome it and was feeling pretty good about myself.

I set my plates in front of Chef Rob, and he started with my Tomato Basil soup. He pulled a plastic tasting spoon from the pocket of his chef coat, tasted and let the flavor develop in his mouth for a couple of seconds. "Very good," he said. "Full points." Going on to my sauces, he pulled out a new spoon and said that the tomato sauce could have been strained to a finer consistency but had great flavor. The Veloute could have used a touch more seasoning. One point off for each. Hollandaise was perfect, which definitely provoked an interior victory dance after all I had gone through with that sauce.

Then came the Bechamel, a creamy milk based sauce. Chef Rob dipped the end of the spoon in the sauce, but as he pulled it out he did not bring it to his mouth to taste. Instead he lifted it straight out of the souffle cup and held it in front of his face with a look of disgust. My eyes followed his and, horrified, I saw what he was looking at. An inch long hair dangled from the edge of the spoon. I gasped and shrunk to approximately two inches tall with shame.

How could this happen? After weeks of training on cleanliness and sanitation! I was wearing my hat, had my hair pulled back, had not once touched my face or hair. He grabbed for the hair and gave it a little tug. It didn't budge. He smiled looked at me and laughed. It was not a hair after all, but rather a thin plastic thread attached to the spoon. Not a breach of sanitation, but a simple manufacturing flaw. As I returned to my station, one of my colleagues asked how it had gone. "You're trembling," he observed. I just shook my head and chuckled to myself.

Student Blog Entries - "Death and Character" by Ebeth McLaurin

noreply@blogger.com (ChefDaleT) — Thu, 01 Mar 2012 17:42:00 +0000

Death and Character, after an enduring and mentally challenging first few weeks these two words are what stand out the most when I think of Platt College and the Culinary Arts program. Death because it is a sheer miracle, luck, and or my mother’s internal instinct to initiate immunities in me that would allow me to live after all that I have learned in Food Safety and sanitation. Many examples, of closely avoided death traps lurched into mind as Chef Rob described the varied ways one could cross contaminate and fatally end your career as a chef. Not to mention your own life or that of a child and elderly people. Naturally, that first week I was in constant communication with my mother warning her of the impending doom of botulism and the horrors of Shigellosis. I hope she learned her lesson; as well I did and no longer left the chicken out on the counter to defrost. Now, I know how naïve I truly was before entering the kitchens of the great Culinary School.

I freely call it great because where else would such great fear be instilled in a person to the point that it had you studying nightly into the wee hours to make sure that you achieved that elusive ServSafe Certification . It was that one, sole piece of paper that told your future employers that you were worthy to step into their kitchens full of knowledge of sanitation and safety. However, your foot in the door is probably as far as you would go without further instruction of basic cuisine that could invigorate memories for your future clients or if fortunate enough, could bring back memories of your grandmother’s kitchen with all the aromas and mouthwatering flavors that would be captured in a single taste of chicken soup, done the correct way that is.

As the journey is started you think you know who you are as a person but, soon you learn that perhaps you don’t know anything about yourself after all. Many opportunities are presented as soon as you start training in the kitchen. Some are quite easy if you have done it before such as mop, sweep, and wash a dish simple thing, right? Yet, this is exactly where your character begins to rear its head.

Sure you can wash your own dish or your own pot, but are you willing to help your class and wash 10-25 pots and dishes. Or better yet, are you willing to sit there and scrub the burnt sauce that another classmate just tossed at the back of the sink as they hurried on to the next task at hand. Is mopping a whole kitchen at the end of an exhausting day worth demonstrating that you are that one student who is willing to go to the next level to prove that you are worthy of a recommendation from your instructors?

All these thoughts flow through your mind as you listen to Chef Rob reiterate the care you should take in improving your character, while you are here at school. This is the time to make mistakes and learn from them. Whether it is burning the béchamel, or plating the perfect catfish dinner or the menial task of sweeping a dirty kitchen. This is the time to learn to stop and help a classmate whom is struggling a bit with keeping the flame low so as to not burn the fried chicken or grabbing that mop bucket while others move idly around not realizing that if you don’t get out by three you’ll have to pay that late fee at the day care. It is these two concepts Death and Character that are plastered into my mind as I go to bed each night and awake every morning. How can I improve my character, and what will I look out for in the kitchen to avoid death. Let’s see what the rest of these next couple of months will bring and what words will become my bedtime stories, until then Bon Apetit!

Student Blog Entries - "When I Grow Up" by Robert Nalagan

noreply@blogger.com (ChefDaleT) — Thu, 01 Mar 2012 17:25:00 +0000

As the students from our most recent start in January were leaving 6 straight weeks of kitchen work and heading for their first round of Gen Ed classes, I challenged them to contribute to the Platt Culinary Blog. I asked them to blog about their experiences thus far here at Platt College. Below is the winning blog from Robert Nalagan.

"When I grow up"

Sweat beaded off of my chef cap, and my heart was racing like water coming to a boil. I could not stand the heat and I was not even in the kitchen yet. Thus began a new chapter in my life, as my first day of classes commenced at the Culinary Institute of Platt College. I know I am talking like this happened a long time ago (at least, it feels it happened a long time ago) but in reality it's only been six weeks. Six weeks of school, four weeks of being in the kitchen, 42 days of pure action. This is culinary school, and I am a culinarian. The first time I looked inside the kitchen, the first aid kit unhinged by itself, as if it was daring us to try to dodge the bullet, taunting me and my class with impending danger. I remember thinking to myself "Bring it on!" And then I cut myself the next week.

Okay, okay, that felt like a commercial for the Marine Corps. The fact is, for the first time in my life, I'm enjoying myself in school. I wake up now and look forward to class. It's pretty ironic, coming from a guy who, more often than not, opted to skip class in college. Even more ironic is that this is the best I've done in school at any point in time. There's a proverb that states that when the student is ready the teacher will appear. It's different this time, it's different in this school. I've always had problems taking criticism and always saw it as slander against me. I don't get the feeling that the chef instructors are enemies. In the last six weeks, I have learned a multitude of information in such a short time. I have actually had to become a fast learner in order to keep up, and I've never been a fast learner at anything before. This time, however, I find myself doing things I never dreamed I could do. I have learned so much: everything from how many ways a chef can actually poison or kill someone with food, to learning it's wrong to cut holes into meat to let a marinade seep in, to even learning how a self-doubting man (such as myself) could do things he denied himself to even dream of. It's been only six weeks since I started, but in the those six weeks, I feel like living a whole other life. It's like I'm looking at a whole new Robert each time I look at myself in the mirror.

When I slide on that chef's hat, when I button down that coat, I see someone different inside, even though it's the same face I've always seen on the outside. I'm still imaginative and creative and goofy, yet it's behind a new shell. It's no longer the dummy in front of the mirror, waiting for the other shoe to drop. I'm no longer the Robert who walked invisible wherever he roamed. Now I am seen, I am acknowledged, I am accepted. For the first time in my life, it feels good to be me. People used to always ask me what I wanted to be when I grew up. Second to being an NHL goaltender, I just wanted to grow up happy. I gotta admit.... It feels good to be a grown up now.

New Lunch Menu - Chefs di Domani

noreply@blogger.com (ChefDaleT) — Wed, 29 Feb 2012 16:37:00 +0000

We were so excited about upcoming changes in our lunch menu, that we decided to roll it out a few weeks early. We kept some of the hearty winter food, and side dishes, but you'll notice a decidedly different look and taste to this menu. With Spring also just around the corner, look for more changes that will give the menu a seasonal feel. Chef Jonathan Groth and his daytime crew have some great things planned. Come eat lunch at Platt College. Chefs di Domani Lunch Menu

Platt My Plate - February

noreply@blogger.com (ChefDaleT) — Mon, 27 Feb 2012 15:07:00 +0000

The Culinary Institute of Platt College hosted a free healthy cooking session for 20 families. Platt My Plate was held on February 25, 2012 and the families learned all about how to prepare a USDA My Plate meal from guest instructor, Amber England from Oklahoma Fit Kids Coalition. They learned to cook Chicken Chili and made a yogurt and fresh berry parfait for dessert.

Upcoming Platt My Plate Session Announced!

noreply@blogger.com (Platt College) — Wed, 22 Feb 2012 19:49:00 +0000

The Culinary Institute of Platt College is hosting another
PLATT MY PLATE Session!

FREE to the first 20 individuals that register!
Register at WWW.PLATTCOLLEGES.EDU

Saturday, February 25, 2012
11 AM - 12:30 PM

In the kitchens of
The Culinary Institute of Platt College
2727 West Memorial Road
Oklahoma City, OK

Guest Chef Amber England, Fit Kids Coalition,
will demonstrate how to make a USDA “My Plate” meal,
Everyone will get to cook and eat!

Come learn how fun and healthy cooking can be!
Due to limited size - participation is limited to the first 20 registrations.
Each child under the age of 18 must be accompanied by an adult.

Register at WWW.PLATTCOLLEGES.EDU

More Platt My Plate sessions are scheduled throughout the year and a complete schedule is available online at http://www.plattcolleges.edu/

Platt Culinary Institute also offers “Secrets of the Chef” cooking classes for adults. Check out the schedule and register at http://www.plattcolleges.edu/

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm

Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

News 9 Interview with the President/CEO of Platt College

noreply@blogger.com (Platt College) — Wed, 22 Feb 2012 15:10:00 +0000

http://www.plattcolleges.edu/culinary/Culinary-Disclosures.htm

Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.

School Restaurant Open for Valentine's Day

noreply@blogger.com (ChefDaleT) — Mon, 13 Feb 2012 21:43:00 +0000

Chefs di Domani will be open for lunch and dinner on Valentine's Day to accommodate your dining needs. Lunch is from 11:00am-2:00pm and has a special menu in addition to our regular menu. Dinner is from 5:30pm-9:00pm. Click HERE for a copy of our Valentine's Day Dinner Menu

Platt College on KSBI 52 in OKC

noreply@blogger.com (ChefDaleT) — Wed, 01 Feb 2012 20:33:00 +0000

Platt College chefs recently were on KSBI 52 in OKC fulfilling their bi-weekly commitment to provide 10 minutes of live demonstrations for their Tuesday show. This has been such a fun thing for our staff and students. In this episode, Chef Eric Esau produces strawberry desserts three ways. Watch and learn.