Using Ethnic Flavors in Local Foods

In the Carolina Piedmont, local food is synonymous with Southern food, but sourcing locally doesn’t have to mean your options are limited. This session will explore different ways to incorporate international flavors into the amazing bounty that is North Carolina Food.

Instructor

Joe Bonaparte
Executive Director – The Culinary Institute of Myrtle Beach

Chef Bonaparte holds a Master of Italian Cooking diploma. He has cooked and traveled his way through the United States, Italy, France, and Thailand. An award-winning chef and instructor, Bonaparte studied at the University of Houston, the California Culinary Academy and ITALCOOK. A firm believer in passing knowledge to the next generation, Bonaparte has been a culinary instructor at The Art Institute of Houston and Charlotte and is currently before assuming his current position at The Culinary Institute of Myrtle Beach.