Samantha Slechta of Keiser University.
When chef Samantha Slechta, an instructor at Keiser University in Sarasota, is not confined to the college campus, she is giving the local public a taste of her culinary wizardry. She will be teaching her third cooking class at VOM FASS at 7 p.m. Mon. July 28, and whipping up from-scratch Caesar salad, blueberry crepes, and curry chicken with Middle Eastern rice. Tickets are $45 apiece or two for $80, and reservations are required.
Q: How did culinary arts become your passion?
A: My mother owned a restaurant called Islands Fish Grill and I worked for her from the time I was 12. When I was old enough, I went to Keiser University in Melbourne (my hometown) and got an associate’s degree in 2005. From there, I worked at Young Chefs Academy and then for DoubleTree, and I was there until I got the job at Keiser in Sarasota in May 2010. I absolutely love it at Keiser. It’s probably my favorite job I’ve had. I never saw myself as a teacher but once I had children (my son is five and my daughter is 11), the schedule was so appealing. I get to see my children on the weekends, and I can still impart my knowledge and excitement about cooking.
Q: What is life like as a cooking instructor as opposed to a restaurant chef?
A: Keiser’s schedule is much different from any other culinary school. We have students come in two full 10-hour days every week, so I will teach the Monday-Wednesday group or the Tuesday-Thursday group, and some months, I’ll teach both of them. I will teach classes like principles of food, stocks and sauces, introduction to baking, advanced baking and American regional cuisine. I particularly like the position I’m in now because I get to see the students in the beginning and also at the end before they’re about to graduate. My graduated students keep in touch with me from all over the world.
Q: Tell me about your chef demos outside of Keiser. Are you planning to expand these?
A: Well, I’m currently in school and I’ll be finished in four months, which will be perfect for opening up my schedule to do more outside cooking classes. I’m pursuing my bachelor’s degree (in business management through Keiser) and eventually want to get a master’s degree. I would love to do more classes in town when I’m done. It’s wonderful to show people that cooking isn’t as hard they might think.
Q: What is the most fulfilling part of your career?
A: I just love seeing my students’ faces when they get a recipe right and take that first bite. They’ll say ‘Thank you’ to me and I say ‘Thank yourself.’ It’s just about having patience and confidence in yourself. I love being able to tell people, ‘Follow your dream and your passion. If you’re passionate about something and want to turn it into a career, you need to go for it.’
Q: What is your favorite dish to cook for yourself?
A: Anything with cheese! Probably a cheesy grits soufflé.
BRUSCHETTA-CRUSTED MAHI MAHI WITH TOMATO-BASIL CREAM SAUCE
Ingredients:
4 pieces mahi mahi, cleaned
2 tablespoons VOM FASS Bruschetta Italian spice blend
2 tablespoons VOM FASS tomato oil
½ cup onions, diced
1 teaspoon garlic, minced
¼ cup tomatoes, diced
½ cup heavy cream
6 fresh basil leaves, sliced
Salt and pepper, to taste
Method:
Coat the tops of the fish fillets with spice, sear them in tomato oil on both sides, take them out of the pan and keep them warm. Add onions to the pan and cook until translucent. Add tomatoes and garlic, and cook until warmed. Add heavy cream to the pan, let it warm and reduce the heat until the mixture is slightly thickened (about five minutes). Add fresh basil, salt and pepper, and serve over the fish.
Keiser University is at 6151 Lake Osprey Dr., Sarasota. 907-3900; keiseruniversity.edu/sarasota.
VOM FASS is at 1469 Main St., Sarasota. 365-2137; vomfasssarasota.com.
