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Mountwest’s Chef Bugher participates in culinary externship

September 13, 2013

Huntington, W.Va. - ExecutiveChef Chris Bugher, CEC, of Mountwest Community & Technical College was selected as one of six culinary instructors in the nation to participate in a Wisconsin Cheese Immersion at the Emmi Roth USA creamery and Culinary Education Center. The opportunity came after Bugher won a video contest in the spring.

In the beginning of August, Bugher and the other participants worked alongside Emmi Roth USA corporate chefs in hands-on educational sessions that included a Cheesemaking 101 class, creamery tours, tastings and an opportunity to prove their knowledge. The group was paired up and charged with developing dishes featuring Raclette cheese to a visiting tour group. Recipes included Calamari Garlic Raclette Bruschetta with Pickled Vegetables and Crustacean Butter Sauce, Mediterranean Raclette Paella Nouvelle, and Deconstructed Brandied Door County Cherry Pie a la Mode with Garlic Raclette.

“Many culinary programs don’t offer extensive training on cheese, which is a key ingredient in many recipes,” said Bugher. “This was a unique opportunity for me to learn from some of the best in the industry, and I’m excited to share the knowledge with my students and incorporate it into the classroom.”

Bugher and the other participants also attended the 30th Annual American Cheese Society Conference & Competition and enjoyed a special dinner at L’Etoile restaurant in Madison.

Photo courtesy of Emmi Roth USA: Mountwest Executive Chef Chris Bugher (third from right) stands with externship participants and corporate chefs from Emmi Roth USA.