Master Chef George Karousos of the International Institute of Culinary Arts on Rock Street in Fall River invited anyone interested in learning how to cook delicious healthy food to a seven-session series at his Giorgio's Steak House on Third Street between October 4th and November 15th, 2007. The program emphasized the use of fresh fruits and vegetables to prepare foods without chemical additives (e.g., prepared foods) that can be part of a healthy diet. Drawing on over thirty years of cooking, Chef Karousos shared the joy of cooking one's own food and enjoying the flavors that even simple recipes can produce. Over 45 people signed up for the popular course that met on Wednesday evenings. To read Joanna McQuillan Weeks' article about the class in the Standard-Times, click here. For more information about the series of the Institute, contact Jane Darcy at 774-526-3095 or by e-mail at info@iicaculinary.com.
 

(Top row, left and center) International Institute of Culinary Arts Admissions Director Jane Darcy describes the topics that the program will cover over the seven week course as Culinary Arts student Loui Wilson, left, listens along with the cooking class participants. (Middle row, left and right) Chef Karousos describes his approach to food selection and preparation. (Bottom row) Culinary Arts student Douglas Mc Duffie, left, joins the group listening to the presentation.