Kitchen Labs

At NACUFS Inspire you will experience hands on cooking labs covering topics including:
Cooking with Koji 

Discover the ancient Japanese ingredient that is transforming modern kitchens around the world. In this hands-on culinary workshop, participants will explore the fascinating world of koji, a cultured grain that serves as the foundation for beloved foods such as miso, soy sauce, sake, and numerous fermented specialties. 

  

Korean Street Food 

Experience the energy, flavor, and excitement of Korea's bustling street food scene in this hands-on cooking class. From savory snacks and spicy favorites to sweet treats enjoyed in markets throughout Seoul, you'll learn how to recreate some of Korea's most beloved street foods right in your own kitchen. 

  

Whole Ingredient Cooking 

Discover how professional chefs reduce waste, save money, and unlock hidden flavors by using vegetable tops and stems, citrus peels, herb stems, stale bread, and other commonly overlooked ingredients. Through practical cooking exercises, you'll gain valuable techniques that support sustainable cooking without sacrificing taste or presentation. 

  

Retro Innovation 

Take a delicious trip through culinary history as you reimagined beloved dishes from decades past with modern ingredients, techniques, and presentation. In this hands-on cooking class, participants will explore how classic comfort foods and vintage recipes can be transformed into exciting contemporary creations without losing their nostalgic charm.

 

Globally Inspired Pork Throwdown 

Presented by Hormel Foods 

Have you ever wondered how the pork you receive on campus makes it way through the fabrication process?  In this session you will learn all about pork production, from growing the animal to harvesting and ultimately, to your kitchen.  We will discuss primal and sub-primal cuts and the preferred cooking processes for each muscle group. 

We will then move to the kitchen and cook in teams, using pork shoulder and pork belly to create globally inspired recipes including a sausage competition. Come explore how pork is seen throughout the world and how it can become a large part of your campus dining menu. 

 

NEW for 2026: Pastry Track – Limit 10 people 

Baking and Pastry Two-day Kitchen Lab 

Elevate your baking and pastry skills in this immersive two-day, hands-on workshop designed for culinary professionals and aspiring pastry artisans. The Pastry Track combines essential baking theory with practical production techniques, giving participants the opportunity to develop a strong foundation in artisan breads, laminated doughs, chocolate work, tarts, and custards. 

Day one: 

  • Artisan Breads and Preferments 

  • Lamination Basics 

  • Chocolate Basics 

Day Two: 

  • Artisan Breads Continued 

  • Applications of Puff Dough 

  • Tarts and Custards 

 

Those interested in this Kitchen Lab must register for the pastry track during registration. You will participate in this lab both days and will not have the option to participate in the other kitchen labs listed. There is a limit of 10 chefs for this lab.