Professional kitchen now available for cooking classes, demonstrations

For the first time in OHSU history the OCTRI kitchen is now available to rent by OHSU departments and institutes. Usually reserved for research studies, this professional-grade kitchen includes a gas stove, commercial dishwasher, high-quality kitchen scales, food processor, blender, professional mixer, walk-in refrigerator and freezer, coffee maker, and complete standard cooking equipment. This facility is part of the new Clinical & Translational Research Center that was completed spring of 2014.

Andrew Nelson teaching in the OCTRI kitchen.

Who would need a professional kitchen?

Don Kain, a diabetes education and outreach program manager with the Harold Schnitzer Diabetes Health Center, taught three Saturday morning hands-on cooking classes and shared his experience. “We really appreciated using the OCTRI kitchen. It has a lot of working counter space and is stocked with state-of-the-art equipment, including an industrial-grade dishwasher. The dishwasher washes dishes in less than five minutes, which allowed us to wash dishes as we moved through our cooking class rather than being faced with a gigantic pile of dishes at the end.”

Another kitchen customer, Andrew Nelson, a chef with OHSU’s Food & Nutrition Services, hosted a demonstration for OHSU Professionalism Week. Andrew also commented on his experience, “I loved using the OCTRI kitchen and look forward to having the opportunity to use it again in the future. It’s an intimate, state-of-the-art facility that lends itself perfectly to demonstrations and small groups.”

Kitchen Information

  • Rate: $75 per hour
  • Location: Hatfield Research Center, 10D34
  • General availability: Weekdays, 3 to 9 p.m., and weekends, 9 a.m. to 9 p.m. Other hours as available; please contact for information.

The kitchen is open to all OHSU-related projects and departments, which includes team-building exercises with possible outside guest instructors. Assistance with any portion of class, including set-up and clean-up, is available for an extra fee. OCTRI research dietitians are also available to design and teach cooking classes for research studies. Contact Jessica Gutgsell for availability and cost or call 503 494-0160.

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Comments

  1. What a terrific resource! Thanks for making this available.

About the Author

Erica is the Communications Coordinator for Oregon Clinical & Translational Research Institute.

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