French dinning with Escoffier

By Kiki Draper, Reporter

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Owens held its first Escoffier dinner, hosted by chief Edwards Gozdowiski, on Monday.

Owens students and Toledo area chefs participated in the event in honor of French Chef Auguste Escoffier, who single-handedly created the modern kitchen system and much of classical French food.

The price per person was $6, which included six food courses, along with wine to go with each course. While most of their dinner dishes had a modern twist to them, they all were themed to correspond with classic French dishes first made famous by Escoffier.

Dessert was created and prepared by our own Owens Chef Amy Morford, who is taking her practical cooking exam for Certified Working Pastry Chef at Columbus State College on March 14.

All proceeds from this dinner will go into the Owens Culinary and Hospitality Student Association account.

Gozdowiski has loved cooking since he was little saying, “I used to watch mom and grandmother, who were super cooks.”

He chose cooking as his career 40 years ago, and hasn’t looked back since.

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