Students learn how to build their own charcuterie boards at Cal Poly Campus Dining event
Originally published in FoodService Director
By Benita Gingerella • Tuesday, June 2nd
Students learned how to make a balanced board as part of the class. Photo courtesy of Cal Poly Campus Dining.
Students at California Polytechnic State University (Cal Poly) in San Luis Obispo, California enjoyed making their own charcuterie boards at a Charcuterie Social Hour event put on by Cal Poly Campus Dining.
The class was led by Chef Josh Fogelson who works in the catering department for Campus Dining and makes many different types of charcuterie boards as part of his role.
Fogelson taught students how to build visually balanced charcuterie boards using ingredients like berries dried fruit, prosciutto, salami, brie and gouda. Students also enjoyed mocktails from local company Root Elixirs while building their boards.
“Root Elixirs loves creating opportunities for people to gather together,” Root Elixirs founder Dominique Gonzales said. “It’s been wonderful to share that experience with the local community through mocktails and charcuterie board making.”
Cal Poly Campus Dining is no stranger to hands-on events such as the charcuterie board class. It also hosts monthly student cooking classes intended to engage students while teaching them something new.