Chef Randy Wander hosts the visiting chef dinner at spartan terrace

Lance Lagoni, Staff Photographer|April 16, 2018

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Chef Waidner works with the students on the Filet Mignon.

Thursday, April 12 was a long day for corporate Chef Randy Wander of the Gibson Restaurant Group.  Wander was in Elgin talking with culinary arts students at Elgin Community College from 10 a.m until 9 p.m.

The chef started his career at the prestigious Johnson and Wales Culinary School in Providence, RI where he graduated Summa Cum Laude. After working at several locally prominent restaurants on the east coast, he landed a job at Weber Grill where he progressed to Corporate Chef.

The dinner was a seven course meal that the culinary arts students prepared with direction from Chef Waider and ECC chefs. Dr. Sam, ECC President, several current, and former ECC Board of Trustees attended the dinner.

 

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  • Chef Waidner works with the students on the Filet Mignon.

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  • The Eiffel Tower ice sculpture by Chef Patrick Stewart

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  • Chef Stewart and Wander demonstrate placing the sauce on the filet.

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  • Final presentation of the Fillet Rossini

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  • Guests enjoying the Visiting Chef Dinner.

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  • Guests enjoying the Visiting Chef Dinner.

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  • Guests enjoying the Visiting Chef Dinner.

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  • Guests enjoying the Visiting Chef Dinner.

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  • Guests enjoying the Visiting Chef Dinner.

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  • Guests enjoying the Visiting Chef Dinner.

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  • Chef Waidner demonstrates the plating of the Pan Seared Diver Scallop.

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  • The ECC Culinary Arts students team moves the dishes to completion.

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  • Chef Waidner demonstrates the plating of the Pan Seared Diver Scallop.

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  • Chef Waidner demonstrates the plating of the Pan Seared Diver Scallop.

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  • Preparing the Morel Mushrooms used in the Pan Seared Diver Scallop course.

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  • Preparing the mint used in the Tarte Tatin dessert.

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  • Chef Waidner demonstrates the plating of the Tarte Tatin dessert course,

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  • Adding the batter to the Frog Leg Lollipop.

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  • Preparing Blue Des Causse for the cheese course.

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  • Preparing the apple biscuit for addition of ice cream, caramel and apple blossom garnish.

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  • The Eiffel Tower ice sculpture by Chef Patrick Stewart

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  • Preparing Blue Des Causse for the cheese course.

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  • Pre preparation of vegetables for the Visiting Chef Dinner.

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  • Scooping the Szechuan Peppercorn Ice Cream.

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