Gaia Di Giacomo serves as Temple’s nutritionist, working alongside Aramark chefs and bakers to create menus for students that are healthy and nourishing. She joins Baker Dave on the set of his show and demonstrates how to make orecchiette with broccoli rabe, a popular pasta dish where Gaia is from in the Puglia region of Italy. Gaia rolls out semolina pasta dough by hand and cuts and rolls each piece to create the distinctive shape of orecchiette pasta, which means ‘small ears’ in Italian. Along the way, she explains the nutritional value of the simple ingredients she incorporates into the meal.
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.