A Temple original cooking show featuring Baker Dave, the pastry chef for Aramark at Johnson and Hardwick dining hall and the Student Center food court. He’s been running the bakery at the cafeteria for ten years, so he has plenty of tips and interesting recipes to share.
Tie-Dye Pasta
Tony Salzarulo, currently the Executive Chef at the Diamond Club, has been working for Temple for 25 years, but before that he had an extremely varied career, including working for the Grateful Dead back in the day. In keeping with his psychedelic roots, he demonstrates how to make what he calls ‘tie-dye’ pasta. The pasta is all natural and made from scratch using different vegetable purees for color.