Discover a Culinary Journey from North America, across Borders with Chef Eliezer Campuzano and Chef Chris Koetke

April 14, 2016

The INTI School of Hospitality and Kendall College School of Culinary Arts, one of the top 20 culinary schools in America, today organized a culinary workshop, which centred on the theme “World on Plates”.

Chef Eliezer Campuzano, INTI Culinary Arts degree student Niesha Lee, Chef Chris Koetke, and INTI Dean of School of Hospitality, Cheng

The special day of culinary adventure was hosted by Chef Eliezer Campuzano, Executive Chef at INTI School of Hospitality and Chef Chris Koetke, Vice President of Kendall College School of Culinary Arts.

Across the face of the world, there are numerous ingredients that transcend borders and cultures. At the same time, while there are similarities among some ingredients, how these ingredients are interpreted among different people in different locations varies wildly.

To demonstrate this, Chefs Eliezer Campuzano and Chef Chris Koetke each started with similar ingredients—Siakap and shrimp—and prepared them according to their respective culinary traditions.

Chef Eliezer Campuzano with Chef Chris Koetke

Chef Eliezer, a native of Mexico City, gives a twist on a famous taco preparation from his city and prepares Siakap al Pastor. For the shrimp, he makes Camarones al Ajillo.

Chef Koetke dips into two traditional regional recipes from the United States and creates planked Siakap (traditionally made with Salmon in the Northwest), and shrimp and grits from the Carolina coast.

INTI has constantly innovate their current courses to sync with current demand locally and internationally. The collaboration with Kendall College furnishes students with real world experiences that help them reconcile their career aspirations with those of the industries.

“There will always be a constant need for students to undergo real life situations, breaking away from classroom lectures and using theories learned for application in the real world. INTI’s aspiration, in this borderless industry, is getting young and passionate youths ready for local and international careers worldwide.,” said Cheng Mun Kid, Dean of INTI Hospitality and Culinary Arts at INTI International University & Colleges.

INTI collaborates with over 400 industry partners to ensure that students get real world exposure and experience, and to hone their soft skills. The collaboration has been a success and up to 97% of INTI graduates get jobs within 6 months of graduation.