Two highly regarded chefs with ties to Oakland Community College’s Culinary Studies Institute will make a return visit to the Farmers Market this Saturday, October 8.
OCC alumnus Chef Hariprasad Dhatchinamoorthy will join with Chef Julie Selonke, program co-ordinator and chef instructor at the institute, to demonstrate and serve samples of an Indian-inspired dish of pumpkin and tomato chutney with aromatic spices beginning at 11 a.m. The two combined for another demonstration/tasting last summer.
Chef Hari is a native of India who specializes in modern Indian cuisine and contemporary European cuisine. He is currently working as culinary lead in a prominent hotel. He also develops recipes and menus and is adept at handling pop-ups and fine dining events.
Chef Hari’s 15 years of experience began in India with Oberoi Group hotels, European restaurants, Tuscana Italian cuisine and The Flying Elephant at Park Hyatt hotels among other notable institutions. He has trained with some of the top chefs of Italy, France and New Zealand.
At OCC, Chef Hari completed his associate degree in culinary arts as well as baking and pastry. He also took on student leadership roles with various food and wine events offered at the college. He enjoys exploring the cuisines around the U.S. and has created some great culinary experiences by blending modern Indian and American cuisine. He plans to open a contemporary Indian restaurant in the metro Detroit area.
Chef Selonke, who first developed her passion for food in her grandmother’s kitchen in Kansas, has an impressive culinary history in the Detroit area. Her first role in a professional kitchen was at the prestigious Oakland Hills Country Club. She also trained under the James Beard Award-winning Chef Takashi Yagahashi at Tribute Restaurant when it was heralded as “the finest in Detroit” by the New York Times.
She began teaching at Oakland Community College in 2011. She has achieved many culinary certifications and proudly chairs the advisory board for the Oakland Schools Technical Campus; a local multi-school culinary program.