Name: The INFINITE POSSIBILITES of VINAIGRETTES & SALAD by “El Pica Flor Kitchen”
Start: 2025-05-30T18:00:00-04:00
End: 2025-05-30T20:00:00-04:00
Location: Mitchell Hall

$The INFINITE POSSIBILITES of VINAIGRETTES & SALAD by \u201cEl Pica Flor Kitchen\u201d$

Teaching you to unlock and use your natural culinary instincts.
About this Event

Join European-trained Chef David Plonowski and learn a variety of techniques in making Vinaigrettes & Dressings to accompany all your salads with NO RECIPES. David teaches “Technique.” Fundamental proven techniques that you can carry with you forever without having to look up recipes on the internet or read in a cookbook. Teaching you to unlock and use your natural culinary instincts. We'll leave you with traditional and modern techniques, reinforced with an internal understanding of the Infinite possibilities of how to make Vinaigrettes without a “Recipe.”

In this class, you will learn how to properly….

- Emulsify your Dressings / use Eggs / Make Vinaigrettes with a Stick Blender / Standing Blender / “Old School” Bowl & Wisk / Crisping Lettuce / Rehydrating Vegetables

- Understand the multiple flavor profiles that can be created by interchanging oils, vinegars, mustards, herbs, spices, and salts.

- At the end of class, students will receive a simple guideline of various Ratios and Cooking Methods that were taught to use as reference. Included in that guide, will be a list of local stores David suggests to buy Kitchen Supplies and Equipment. As well as, local stores to check out for purchasing exotic and international ingredients if you really want to expand the culinary diversity of your “Kitchen’s Toolbox.”

26 years ago, David got his first job cooking in a professional restaurant kitchen in Salamanca, Spain in the year 1999. He built his foundation in that kitchen for the next 4 years. Upon returning to his native homeland of Los Angeles, California he has dedicated the last 22 years of his career in restaurants leading as Executive Chef, Culinary Director, Cooperate Executive Chef, Research and Development Chef, and Task Force Executive Chef opening 6 restaurants in 4 different countries. Since David’s start in Spain, he has traveled to 23 countries, tasting the cuisine of more than 300+ cities around the world with no plans on ever stopping. As of now he has lived and resided in Columbus, Ohio in the Italian Village for the last 7 years.