You could say the Chinese chefs from Beijing Normal University (BNU) showed the American chefs from Michigan State University (MSU) how to get their ducks in a row.
Those ducks were hanging from speed racks in the cooler, not exactly an everyday sight in the MSU kitchen. The fowl were destined to become Beijing duck, one of the traditional dishes the visiting chefs showed their Michigan counterparts during a visit this spring, part of an ongoing culinary exchange program. With the help of several translators, the Chinese chefs demonstrated techniques that resulted in the Taste of China event. To say it was a success would be an understatement.
“We’ve seen high numbers of students for various events, but this was almost mob-like,” says Jason Strotheide, executive chef at MSU’s East Neighborhood. “It was a large increase for each of the locations. Lines were out the door in some cases.”
Now, some of the crowd-pleasing dishes that were served are in recipe development to become regular MSU menu items. See what the collaborating chefs cooked up.