Anthony Langston won the Hulu TV show Secret Chef. And he -- along with other members of the UNT community -- knows the secret to making a great meal.
Langston, who attended the Mayborn School of Journalism, creates delicious concoctions as culinary director of Denton's Ten : One Artisan Cheese Shop.
"I enjoy the freedom of expression and creation. We get to have fun with what kind of flavors we want to use."
Sarah Kettelhut ('04), director of UNT Residential Dining Services, also believes in experimenting. As assistant director of UNT Dining Services, she helped the department win two gold medals this spring from the National Association of College & University Food Services' Loyal E. Horton Dining Awards.
"Don't be afraid to try new things like adding fruits or berries into savory grain dishes, salads and side dishes," she says. "Enjoy eating seasonally and locally year-round."
Joe O'Donnell, senior lecturer in the College of Merchandising, Hospitality and Tourism and former executive chef, has a surefire tip for making the process easier. He supports mise en place, the French culinary term that means "everything in its place."
"Upfront preparation ends up saving time in the long run," he says. "An additional benefit of a proper mise en place is a quick cleanup."
Anthony Langston
Attended UNT 2003-2004, culinary director of Denton's Ten : One Artisan Cheese Shop
"My big thing is play with your food. I think grownups have been wrong all my life. Stay true to who are you. I love those big, bold flavors. You've got to express yourself when it comes to cooking."
Sarah Kettelhut ('04)
Director of UNT Residential Dining Services
"Eating seasonal and local produce is a great way to incorporate plant-based and nutritious foods into your daily meals. I enjoy visiting local farmer's markets weekly to see what seasonal produce our local farmers have available. I am always inspired by all the different varieties and will ask the farmers how they have enjoyed or cooked their products at home."
Joe O'Donnell
Senior lecturer in the College of Merchandising, Hospitality and Tourism
"When preparing a meal -- whether for a simple child's party or a multiple course gourmet meal -- have all the ingredients gathered per the recipe and prepped before you start cooking. Proteins and cooking liquids are portioned, vegetables are cleaned and cut and herbs and spices are measured. This also includes gathering all the equipment you'll need to prepare the recipe."
