Fundamentals. Foodamentals. Potayto, Potahto

This year’s lineup of sessions at the NRA Show’s Foodamental Studio gives you, the master of your stovetop domain, the up-close-and-personal access needed to pick up cooking methods, techniques and trend-setting secrets to bring back to your operation. Led by culinary experts, the interactive sessions will guide you to learn the tricks of the trade. 

Master the art of authentic arepas; discover the secret to mouth-watering dumplings; bring back pickling skills that will wow the kitchen. What’s on the agenda for the four-day show? See below for the full lineup, and be sure to head to show.restaurant.org to register if you haven’t yet.


All Foodamental Studio demos will be held in South Hall, Level 3, Booth #2388.

Saturday, May 16
The Dish on By-Catch Fish
10-11 a.m.
Get the scoop on ways to use by-catch fish in two tasty ceviche dishes from Chefs Rob Allgood and Jim Gossen. 

Modern German... Cutting the Mustard
1:45-2:30 p.m.
Karl Stybe, Associate Professor, College of Culinary Arts, will teach interpretations of the classic condiment.

That's Arepa
3-3:45 p.m
Chef Ben Udave will teach you all you need to know about making your own authentic arepas using simple, delicious ingredients.

Sunday, May 17
The Vegetable Spectacle 
10-10:45 a.m.
Chef Jason Russo shares the secrets to mastering a veggie-centric dish that even the most diehard carnivore would crave.

Instagram Cram
11:15-noon
Instagram is one of the most used social platforms with 200 million active users monthly and 60 million photos shared each day, but it's not just about pretty pictures. Learn real, simple tips for more comments from Katrina Padron, CEO, Padron Social Marketing.

Spices A to Z
12:30-1:15 p.m.
Sample the world's rarest spices: from allspice to marjoram to zaatar, now is your chance to look at, touch, and smell many of the world's rare and underused spices.

You Bacon Me Crazy: Layering with Smoke
3-3:45 p.m.
Just like you layer seasonings, you can layer with smoke. John Chef Matt Burton in this interactive and highly experiential session on cooking with smoke.

Monday, May 18
Java the Rub
10-10:45 a.m.
Find out why there's so much buzz about coffee rubs from Chef Mark Steuer. More than just your morning staple, coffee amps up meat to bring out incredible flavor.

Holy Cannoli!
11:15-noon
Learn a modern twist on an old-world Italian favorite. John Csukor will guide this hands-on lesson about filling gluten-free cannoli shells with your customized, dairy-free cream.

Sweet on Coconut
12:30-1:15 p.m.
Go beyond the oils and waters to discover how to use coconut as a sweetener in your cooking. Polly Garza, founder of Chicago Raw, leads the hands-on demo.

Packed: Dumplings Reimagined
1:45-2:30 pm
Acclaimed creative chef Mike Sheerin will guide you through the art of stuffing savory, sweet, and spicy fillings into delicate wrappers during this delicious demo.

Knead to Know
3-3:45 p.m.
Corporate Executive Chef Neil Doherty and Chef Jason Bechtold lead this session on practical approaches to adding scratch-made breads to your menu. 


Tuesday, May 19
Fermentation Station
10-10:45 a.m.
Chef Andrew Zimmerman shares his take on how to create your own fermented foods and how to incorporate them into your menu.

Pickle Your Fancy
11:15-noon
Pickled foods have humble roots, but there's an art to getting the technique just right. From protein to produce, find out what methods you can employ to turn out perfect pickled foods.

Water You Infusing? 
12:30-1:15 p.m.
Nathan Cooper and the team from Lyfe Kitchen looks at unexpected and trendy flavors for their water infusions.