OSUIT Culinary Arts

10/07/2026

We still have plenty of seats available for Grand Buffet tomorrow (10/8) starting at 11am!

10/06/2026

GRAND BUFFET

Join us for an abundant showcase of culinary talent, featuring thoughtfully prepared dishes, seasonal favorites, and international flavors—all crafted and served by OSUIT Culinary Arts students: https://osuit.edu/student-life/food-dining/culinary-arts

~MENU~

SOUP
Cream of Asparagus Soup

ENTRÉES
Grilled Pork Chops with Dijon Mushroom Demi-Glace
Blackened Red Snapper with Cajun Langostino Cream
Filipino-Style Chicken Adobo

SIDES
Scalloped Potatoes
Roasted Autumn Vegetables
Savory Rice Pilaf
Green Bean & Shiitake Mushroom Casserole

PHO STATION
A made-to-order Pho experience with traditional accompaniments and garnishes

SALADS & APPETIZERS
A tempting variety of fresh salads, composed appetizers, and seasonal selections

DESSERTS
Chef’s Selection of Freshly Prepared Pastries

Every dish is prepared, presented, and served by OSUIT Culinary Arts students, offering guests a delicious opportunity to experience the skill, creativity, and professionalism of tomorrow’s culinary professionals.

The Culinary Arts program at OSU Institute of Technology is proud to offer exceptional dining experiences through two unique services—our Tech Room and Chef Pete's Eats. Whether you're looking to savor a fine dining experience or need a convenient to-go meal, our students are here to deliver excel...

10/04/2026

Gorgeous!

The Pumpkin Cheesecake Entremet is here!
This consists of pumpkin cheesecake, caramel mirror glaze, and a graham cracker base. Throughout this month we will offer this Cheesecake Entremet and the garnish changes.

🎃Later in the month we will offer Jack-o'-lantern theme.

10/01/2026

Today we welcome Chef Ben Hutton for Cowboy Chef's Table! It's going to be a great lunnch!

09/25/2026

An OSU Institute of Technology Culinary Arts student teamed with a renowned Oklahoma chef to win the grand prize in the Oklahoma Restaurant Association’s Culinary Cook-Off.

09/19/2026

Need a quick, delicious lunch without slowing down your day? Stop by for Chef Pete’s Eats, our convenient grab-and-go dining option prepared by OSUIT Culinary Arts students!

Featuring next week’s menu (see below ⬇️), Chef Pete’s Eats offers fresh, flavorful selections that are perfect for taking back to the office, classroom, or wherever your day leads.

🕚 Available 11:00 a.m. - 12:00 p.m.
📍 OSUIT Tech Room
🥡 Grab-and-Go Service
🔗 Reserve online: https://osuit.edu/student-life/food-dining/culinary-arts

Every purchase supports hands-on learning opportunities for our Culinary Arts students as they develop the skills needed for successful careers in the food and hospitality industry.

Check out next week’s menu and make plans to grab lunch with us!

09/19/2026

Our talented Culinary Arts students are ready to serve another outstanding meal in the OSUIT Tech Room. Enjoy a restaurant-style dining experience while helping students gain valuable hands-on experience in food preparation, service, and hospitality.

📅 Check out this week's menu below!
🕚 Service: 11:00 a.m. - 12:00 p.m.
📍 OSUIT Tech Room
🔗 Reservations: https://osuit.edu/student-life/food-dining/culinary-arts

Seats fill quickly, so reserve your table today and come experience the exceptional work of our future culinary professionals. We look forward to serving you!

09/15/2026

Do you have your tickets yet?

Cowboy Chef’s Table to showcase Native American cuisine, support OSUIT culinary scholarships Monday, September 14, 2026 Media Contact: Hicham Raache | Communications Coordinator | 918-293-4678 | [email protected] Share Facebook Twitter Pinterest The OSU Institute of Technology’s Culinary...

09/14/2026

At multi-James Beard Award-recognized FarmBar, Chef de Cuisine Caleb Mohr’s cooking begins with care: for the farmers who grow the food, the cooks beside him and the guests gathered around the table ✨🍽

“I want people to feel welcomed and seen and home,” Mohr says. “Safe and fed and loved.”

In 2018, he began the OSUIT Culinary Arts program at OSU Institute of Technology. During his final semester, he trained under Chef Amélie Darvas at Michelin-starred Aponem l’Auberge du Presbytère in Vailhan, France, before graduating that December.

He joined FarmBar in March 2023 and became chef de cuisine in March 2025. He oversees purchasing, labor and menu ex*****on while collaboratively developing menus with his kitchen team that includes Christian Wieczorek, Nick Atkinson, Sarah Malum and Amara Gray.

Looking forward to autumn, Mohr is dreaming of Georgia Candy Roaster squash, Arkansas figs, chestnuts and Texas olives he hopes to cure for an exceptionally dirty martini. At home, he cooks Chicken Kiev and slow-cooked “grandma food.”

Read more here: https://www.tulsapeople.com/table-talk/the-mohr-the-merrier-farmbar-chef-de-cuisine-takes-hospitality-to-another-level/article_d5cafaea-3657-4dce-9ed9-73956c1c17c4.html