Do try this at home: A holiday menu à la FIU student-chefs


This week, FIU student-chef Christian Poole kicks things off by showing us how to make an acorn squash soufflé.

FIU student-chefs Rodney Barchi '04, Laura Mañon and Christian Poole, whetting our appetites with the delicious meal they prepared for our Panther Holiday Cooking Special.

Late in November, we had a most delicious idea: What if we asked our outstanding School of Hospitality and Tourism Management students to prepare a seasonal menu to give our readers a non-turkey/roast/lechón alternative for the holidays.

The thought, of course, was this would be a wonderful opportunity to showcase the talents of a trio of Panthers and help you shake things up in your kitchen.

The students we met – senior hospitality management students Christian Poole, Laura Mañon and Rodney Barchi ’04, who is pursuing a master’s in hospitality management – were everything we needed and so much more: talented and generous with their time and charisma.

Each was happy to participate in this Panther Holiday Cooking Special – and each dazzled in his or her own way, as we trust you will find out when you give their recipes a try at home.

As well known as FIU has become for the cooking skills of its students and alumni, the School of Hospitality does not boast a culinary program. These three demonstrate, however, that they have an undeniable ease and command of the kitchen, and they credit their FIU education with preparing them for a bright future as all-around restaurateurs.

We asked Poole, Mañon and Barchi to come up with a menu of their choosing, a menu that showcases international flavors – we are FIU, after all – and gives us alternatives to the traditional seasonal staples.

The result, as you will see in the next few days, was a delicious meal. Up first: Poole, a 24-year-old New Jersey native, will show you how to make an acorn squash soufflé.

Christian Poole's acorn squash soufflé.

Acorn Squash Soufflé

Serves 2

1 whole acorn squash, cut in half and seeded
1 oz. of brown sugar
2 oz. of butter
2 sage leaves
4 egg whites
Salt and pepper, as needed

Preheat the oven at 350 degrees.

Place squash on roasting pan, spread butter, sprinkle brown sugar, place one sage leave on each half and season with salt and pepper. Roast in oven for approximately 40 minutes or until golden brown and soft when inserting a fork.

Scoop out and reserve all meat until cool, except for the skin of the squash.

Whisk four egg whites in a cool bowl until they form stiff peaks. When cool, puree or mash the squash until smooth. Immediately fold in the egg white, being careful not to deflate the egg-white mixture.

Immediately place into ceramic baking dish and place in the 350-degree oven for 20 minutes, or until the soufflé has risen and is golden brown. (Editorial note: Do not open the oven while the soufflé is in there – we learned it will not rise if you do.)

Remove from oven, serve and enjoy.

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