Former Francis Tuttle Students to Work with World's Top Chefs

Story by Jeffrey Knapp
Francis Tuttle Technology Center

Former Francis Tuttle Culinary Arts students Robert Kiely and Jonathan Ordonez have been invited to work as chefs representing Oklahoma at what has been dubbed "the most exciting culinary event of the year" by the James Beard Foundation. The Beard Foundation is considered the preeminent culinary organization in North America, supporting culinary education with scholarships and other opportunities.

The fundraising dinner, Spain's 10: Cocina de Vangardia, is a gala benefit featuring culinary sensations Ferran Adrià (El Bulli), Juan Mari Arzak (Arzak), and Martín Berasategui (Martín Berasategui), in addition to seven colleagues, who will demonstrate why Spain is the hottest culinary destination in the world today. It will be held at Guastavino's in New York City.

The benefit dinner offers VIP tables of eight with the three top chefs for $35,000-50,000. General public seats are available for $1,000 each, with Beard Foundation member seats available for $750. Funds will help support the programs of the James Beard Foundation.

The menu features such items as Ajoblanco de Coco Con Ikura Y Fritura de Chipironcitos (Frothy Almond-Coconut Soup with Ikura and Fried Baby Squid), Gazpacho de Cerezas Con Nieve de Queso Fresco Y Anchoas (Cherry Gazpacho with Queso Fresco Snow and Anchovies) and Caballas Marinadas en Vinagre de Jerez Con Picada de Mangos, Cilantro Y Cebolletas (Sherry Vinegar-Marinated Mackerel with Mango, Cilantro,and Scallion Sauce).

Kiely and Ordonez, both enrolled in Oklahoma State University-Okmulgee's Culinary Arts Associate's degree in Applied Science program, are thrilled at the prospect of learning from Spain's top chefs, considered among the best in the world. Both proudly proclaim that their training began at Francis Tuttle's Culinary Arts program.

Students with chef

Former Francis Tuttle Culinary Arts students Robert Kiely and Johnny Ordonez take a moment in the kitchen of special guest chefs from Spain Ferran Adrià, Juan Mari Arzak, and Martín Berasategui, to pose for a photo with one of their compatriots. Kiely and Ordonez were invited to New York by the James Beard Foundation to participate in Spain’s 10: Cocina de Vanguardia.

They are set to depart for New York City next week to participate in this once-in-a-lifetime culinary extravaganza, and plan to learn as much as they can from the "best of the best" during their visit.