April 16, 2018 – New Orleans Chef Irvin J. Williams Jr. will bring educational and entertaining cooking classes to Davidson County this spring and summer. Through a partnership with Davidson County Community College, the former Thomasville resident will feature Farm to Table Cooking Classes on April 28, May 18 and June 2, 2018.
Born in the 7th Ward of New Orleans, Chef Irvin J. Williams Jr. served our country in the US Navy and is a Gulf War veteran. He started exploring the culinary world at the early age of 14 in his Louisiana hometown and expanded his knowledge during two naval world tours. Williams appeared on Food Network’s Cutthroat Kitchen, first in Season 9 on the “We Came, We See-sawed, We Conquered” episode, which originally aired Sept. 27, 2015, and again during heat one of the “Tournament of Terror” on Sept. 28, 2016.
While faith, family and flavor are what drive him, Chef Williams is a comedic personality if you’ve ever seen one. William challenges fast food consumers to beat his prices. His passion for the art of food runs deeply through his veins and is detailed and expressed in his food. The chef-created, Greensboro-based NOLA Catering and Events was designed to educate, entertain as well as delight the palates of all clients. Experiencing different ethnic flavors abroad has enhanced Chef Williams’ skill set so that he is able to bring to his guests a five-star experience for an economic price.
DCCC’s Farm to Table Cooking Classes featuring Chef Williams’ delicious recipes are available for registration online at www.davidsonccc.edu. The cost (including ingredients) is $18 per course. The April 28, 2018 course will feature Asian cuisine and take place from 12 p.m. – 1 p.m. Participants must register and pay by no later than April 20. The May 18, 2018 course will feature Indian cuisine and take place from 6 p.m. – 7 p.m. Participants must register and pay by no later than May 11. The third course in this series will feature a vegetarian meal and take place on June 2 from 12 p.m. – 1 p.m. Participants must register and pay by no later than May 11.
Registered participates of each course will be provided with the prepared meal at the end of the class. In each session, Chef Williams will focus on clean eating. “It’s cheaper to eat clean and when you do it right it can be fun,” says Williams. “Healthy eating is inexpensive and fun. The end game is self-preservation and a healthy lifestyle.” Williams invites students to bring questions and ideas to each class. “I want to show people that when you purchase your food versus fresh ingredients, it’s no comparison,” he offers. “This is a wonderful partnership with DCCC. People don’t need to bring anything other than open minds and questions.”
Participants can register online at DavidsonCCC.edu/Cook.