Virtual Culinary Class with NOMI Kitchen

Event Details
Begins
Ends
Venue
Online
Price Range
$15
Description

ONLINE REGISTRATION HAS CLOSED
For day-of registration, please contact Andrea at (231) 881-2310

 

Join us for a virtual culinary class on Monday, February 8, 2021, at 6 PM with Chef Kulin Froelich of NOMI Kitchen. Registration is $15.

Menu:
Parmesan Gougeres
Winter Salad of Roast Beets, Orange Supremes, Pomegranate Seeds, and Cider Vinaigrette
Spatchcock Chicken with Roasted Winter Vegetables

Tune in from the comfort and safety of your own home and kitchen as Kulin demonstrates how to prepare this delightful menu. Ingredient lists and recipes will be provided to you in advance to follow along. Chef Kulin Froelich will stream from our kitchen at CTAC directly to your home devices via Zoom. A CTAC staff and volunteer host will field your questions in-real-time for the chef as you follow along. 

 


 

kulin froelich

 

 

 

 

 

 

 

 

About Chef Kulin Froelich
Chef & owner Kulin Froelich has spent 13 years refining his culinary expertise.  He is a graduate of the Great Lakes Culinary Institute in Traverse City, Michigan. After graduation, he started his culinary journey in the kitchen of Chef Myles Anton at Trattoria Stella. Under Chef Myles' guidance, Kulin learned the true spirit of traditional Italian cooking. On his days off, he began a stagier with colleagues at nearby Tapawingo owned by James Beard award-nominated Chef Harlan "Pete" Peterson and operated by Executive Chef Tommy Kazabuski. It is there that Kulin was inspired by Chef Tommy to begin a lifelong partnership with the culinary world. When Tapawingo closed in 2009, Kulin decided to follow his culinary mentor to Chandler's a Restaurant in Petoskey where he proudly served as his Chef de Cuisine for 10 years.

Kulin has a significant repertoire of ethnic and classic dishes and possesses eminent knowledge of traditional, new American, and French-style cooking. Kulin is inspired most by the science behind health-conscious food preparation. By personally shopping for your pantry ingredients, he guarantees no azo dyes, harmful preservatives, chemicals, or shelf stabilizers that are often disguised as natural ingredients in your pantry.

About NOMI Kitchen
Nomi Kitchen is a personal chef service that provides weekly prepared meals in your home, in-home cooking lessons, and catering for private events. NOMI Kitchen will work with each client to build a personal profile highlighting your likes and dislikes to determine your weekly menu. Our client profile will also follow information regarding your food interest, needs, wants, and diet restrictions. Next we hit the store to personally shop and thoughtfully source your pantry items to guarantee the highest quality ingredients. While preparing meals in your home owner-chef Kulin Froelich adheres to strict food industry standards and guidelines to guarantee professionally prepared meals on a schedule that works for your household.

 


FAQ's

How do I tune in? 
You will be emailed a link to the virtual class held through Zoom. In advance, we recommend you sign up for Zoom, it's free at https://zoom.us/.

How do I follow along?
You will receive a menu, a list of ingredients, and recipes in advance. If you would like to follow along, all ingredients can be found at your local grocer. You may also watch-and-learn to prepare the dish at a later time. 

What if I miss the class?
All classes will be recorded and shared after the class for future viewing and reference.

How can I ask questions to the chef?
You are able to ask questions in the "chat" - a CTAC staff or volunteer will be reading questions to the chef as we go along for real-time Q&A.

Can I taste the food?
Since we cannot meet in-person yet, we encourage you to recreate this recipe at home while we work to invent smell-o-vision and taste-o-vision.

Will in-person culinary classes return?
Yes! We are hopeful that with the emergence of a COVID-19 vaccine, and enhanced safety protocols, we will return to in-person culinary classes at CTAC-Petoskey this spring or summer as allowed and recommended by the Michigan Health Department.