Halgrimson: Top culinary educator comes home to Fargo, offers classesA trade publication described chef Tim Rosendahl as “one of the top culinary educators in the industry” when he left his job in 1996 as executive chef instructor and administrator of culinary development at Walt Disney World to join Red Lobster as vice president of food and beverages.
By: Andrea Hunter Halgrimson, INFORUM
A trade publication described chef Tim Rosendahl as “one of the top culinary educators in the industry” when he left his job in 1996 as executive chef instructor and administrator of culinary development at Walt Disney World to join Red Lobster as vice president of food and beverages.
Rosendahl, who attended Florida International University in hotel/ restaurant management and is a graduate of the Culinary Institute of America, recently moved back to his hometown of Fargo.
He is president and executive chef of The Dakota Food Group, a culinary consulting company.
But Rosendahl is primarily a teacher, whether it is for the cooks at a large corporation or for a small group of students who cook at home.
He found the perfect home for local classes at Casey Steele’s Square One Rental Kitchen & Event Center in Fargo, 1407 1st Ave. N.
Square One provides two licensed kitchens, equipment for cooks, caterers, private parties and organizations, and a dining area with seating for 40.
Rosendahl has worked out an ambitious schedule of classes to present at Square One. They will feature demonstrations and hands-on experience.
On April 1, he started offering a four-part series called “Culinary Boot Camp.” His four Monday classes cover soups, sauces, cooking methods and dressings. Rosendahl calls it “an intense immersion into food. A culinary experience that you will not soon forget. It is for the serious cooks who cannot get enough food.”
“Culinary Boot Camp” classes cost $190 if taken together and $50 each if taken separately.
Rosendahl’s other classes cost $45 to $50 each and are usually limited to 22 students. All sessions are from 6:30 to 8:30 p.m. and include subjects ranging from individual ingredients such as tomatoes, brie, garlic and seafood appetizers to classes in Mexican and Italian cooking.
There is a class on crock-pot cooking and another called “Couples Dining Experience,” where a five-course dinner with wine pairings is featured. Wine by the glass is available at many classes.
“I have the same passion for food and cooking as I did when I worked at the Fargo Elks Club as a teenager peeling potatoes and shucking oysters,” Rosendahl, 59, said of his work.
A detailed description of the cooking classes is available on the Square One website at www.squareonekitchens.com.
Readers can reach Forum columnist Andrea Hunter Halgrimson at firstname.lastname@example.org