Corey King, executive chef of Dining and Hospitality Services, made watermelon gazpacho, demonstrated proper knife sharpening techniques and shared his passion for working with students, in a live edition of Kitchen Shenanigans June 25.
In a partnership with Alumni Relations and Auxiliary Services, Chef Corey spoke with Jacob Guilez ’18, social media specialist for auxiliary services marketing, about his past experiences in the kitchen and in the military, his work on preparing meals for four presidents, and his passion on supporting the local restaurants, chefs and charities. He is the current Chef of the Year by the American Culinary Federation’s Pikes Peak chapter, and the trophy was on display during the preparation of the watermelon gazpacho.
Chef Corey also provided alumni who registered for the event with six recipes ready for summer cooking, made available below:
