When preparing macaroni and cheese, most college students follow directions listed on the back of a Kraft box.
But yesterday afternoon, Brody Square diners were given the opportunity to watch celebrity chef Dave Martin put a twist on the culinary classic during a demonstration in which he prepared his signature dish — Black Truffle Mac and Cheese — from scratch.
Martin, who was a finalist on the first season of Bravo’s Top Chef, was welcomed to campus by MSU’s Culinary Services to provide a unique dining experience for students and faculty, said corporate chef Kurt Kwiatkowski.
“I think it shows that we care about what we’re doing,” Kwiatkowski said. “Hopefully this makes people more comfortable with the idea of trying new things.”
As they watched Martin prepare his meal, which took about 20 minutes, more than 30 diners who attended were able to taste the food, give feedback and ask questions.
Computer engineering senior Shreyas Thiagarajasubramanian said he made a special trip to campus to attend the demonstration since he has always been interested in good food.
“I live off campus, so I try to stay involved with things going on around campus,” he said. “It was a great experience with an amazing meal.”
Thiagarajasubramanian said he plans to attempt remaking the dish at home.
After wrapping up Top Chef in 2006, Martin said his new exposure opened the door to a fast-paced, exciting career that might not have been possible otherwise.
“(Top Chef) was the launchpad for my career,” Martin said. “I’ve been busting my butt for the last six years, but it’s really paying off.”
Martin said the truffles he used in his dish at Brody Square are an expensive mushroom-like food that pigs are trained to sniff out in the wild. Roasted garlic, shallots, brandy and fresh herbs also were key ingredients of the meal.
In the past few years, Martin said he has released two cookbooks, launched three culinary lines and opened various restaurants, including his most recent, The Meatball Factory, which opened four weeks ago in New York City.
“I love what I do,” he said. “It’s my passion, and now I’ve turned it into my career.”
By participating in demonstrations at institutions such as MSU and the University of Illinois, Martin said he hopes to display his culinary techniques while encouraging people to think outside of the box in terms of food.
Kwiatkowski said Culinary Services hopes to schedule at least one guest chef demonstration each semester in the future.
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