Take a culinary trip around the world with Chef’s Master Class at DiscoverU
Get ready to turn up the heat! Chef Rich is back for DiscoverU 2026 with his fan-favorite Chef’s Master Class, happening in the professional kitchen at the KSU Center. This hands-on camp gives high school students the chance to dive into the world of cooking, mastering essential culinary skills while creating delicious dishes inspired by flavors from around the globe. Along the way, students gain practical kitchen experience, learn food safety best practices, and build confidence and independence that go beyond the kitchen.
Chef’s Master Class at DiscoverU is designed to:
- Build a working knowledge of practical kitchen safety skills and food safety basics
- Learn basic knife skills
- Gain hands-on experience with a variety of cooking methods
- Explore cultural foods from around the globe as Chef Matthews guides students step by step in preparing meals inspired by five cultures
Q&A with Chef Rich!
- Q: What is your favorite or the most exciting topic that you teach during DiscoverU?
- A: Each menu is a journey through flavor, technique, and culture. Chicken may be universal, but the way it’s prepared in Southeast Asia versus Italy reveals the story of regional ingredients, cooking traditions, and local history. That’s what excites me most.
- Q: What is the most important thing that the parents of DiscoverU participants should know about your camp?
- A: Parents can look forward to sharing nightly meal prep with capable hands in the kitchen! This experience also offers valuable insight for anyone considering a career in the culinary arts, providing a realistic view of both the challenges and the rewards of working in a professional kitchen.
- Q: What are the main life skills or career-building skills that your camp offers to DiscoverU participants?
- A: The focus is developing an understanding of the fundamental cooking methods and how those apply to the diverse flavors and ingredients of international cuisine. These skills are practiced through the preparation of each daily menu. Students learn from hands-on, practical instruction that can benefit them directly in learning how to prepare food for themselves as well as provide an introduction to a more formal education in culinary arts.
The fundamental methods include the following:
Dry-Heat Cooking Methods
Use air or fat for cooking without water or steam.
- Roasting – Cooking food in an oven using dry heat.
- Baking – Similar to roasting but often used for bread, pastries, and desserts.
- Grilling – Cooking over an open flame or heated grill.
- Broiling – Cooking under direct high heat from above.
- Sautéing – Cooking quickly in a small amount of fat over high heat.
- Pan-frying – Cooking in a moderate amount of fat in a pan.
- Deep-frying – Submerging food completely in hot oil.
Moist-Heat Cooking Methods
Use water or steam to transfer heat
- Boiling – Cooking food in water at 212°F (100°C).
- Simmering – Cooking in water just below boiling point.
- Poaching – Cooking gently in water or broth at low temperature.
- Steaming – Cooking food with steam, often in a covered pot.
- Braising – Slow cooking in a small amount of liquid after searing.
- Stewing – Similar to braising but with more liquid.
Interested students that have a drive for developing their culinary techniques and expanding their knowledge can look into pursuing their education further with KSU’s Community and Professional Education Culinary Apprenticeship Certificate where Chef Rich also often teaches.
Space is limited! Families are encouraged to explore course details, enroll a student in DiscoverU, and find answers to FAQs on the DiscoverU website.
Sources: DiscoverU Program Coordinator, Jacqui Sands and Instructor Richard Matthews
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