Master Chef Ken Arnone will be on campus to train the Dining & Culinary Services staff in preparing Regional Italian Cuisine. The Commons will host a “Flavors of Italy” lunch available to the PLU Community where you can come & taste what Chef Arnone has taught the Dining & Culinary Services staff!
All Sessions are Open to PLU Community to Attend Please RSVP to dining @plu.edu:
• Risotto demonstration by Chef Arnone
• Olive oil tasting hosted by Chef Arnone
• Fresh pasta demonstration by Chef Arnone
• Healthy cooking 101 hosted by
Erin McGinnis '90
• Chocolate tasting hosted by Erica Fickeisen
• Latkes and Kosher demonstration presented
by Svea Erickson '05
• Thundering Hooves natural, grass-fed beef
information session
• Truffles & tempering presented by
Erica Fickeisen
• Falafel...the original veggie burger presented
by Erick Swenson '91 and Tony McGinnis
• How to cook a catered meal from anywhere
presented by Lisbet Mielke '90
In 1990 Chef Ken Arnone attended the Culinary Institute of America where he graduated with honors. His background includes stints at several prestigious hotels and restaurants across the nation, teaching at the Culinary Institute of America and numerous awards. In February of 2003 Chef Arnone went after his dream and passed the grueling 10 day Certified Master Chef exam. He joined a very exclusive group of less than 80 CMCs in the United States. Today Master Chef Arnone spends his time as a full service caterer and industry consultant.
Erin McGinnis is Director of Dining and Culinary Services for Pacific Lutheran University. After receiving her undergraduate degree in English and Economics from Pacific Lutheran University, Erin attended the Culinary Institute of America in Hyde Park, New York. She graduated with high honors in 1992. She recently completed her MBA, with an emphasis on Hospitality and Tourism, from the University of Guelph.
Erick Swenson is a 1991 graduate of PLU with a Bachelor of Musical Arts and has returned as Dining & Culinary Services Culinary Operations Manager. His Culinary Arts degree was earned from Bates Technical College in Tacoma, WA and he has over 15 years experience in the culinary field. He spent the past nine years working at the Sheraton Hotel & Towers in Seattle, WA.
Svea Erickson is Catering Manager for Dining & Culinary Services. She is a 2005 graduate of PLU with a degree in Sociology. Her degree in Culinary Arts with a Le Cordon Bleu diplôme comes from Western Culinary Institute in Portland, OR.
Erica Fickeisen is new to the PLU community as Dining & Culinary Services lead baker. She recieved her diplôme at Le Cordon Bleu in Paris and earned her Bachelor in Liberal Arts & Art History from the St. John’s College & University of Wyoming. She comes to us after six seasons as Chef on board a small eco-tourism vessel in Alaska and three summer seasons baking for the South Pole station in Antarctica.
Lisbet Mielke '90 opened Ravishing Radish Catering in 1993. Lisbet and her team pride themselves on creating beautiful and very edible events both off and on site at their waterfront facility on Lake Union. From table linens to floral arrangements, Lisbet’s company focuses on full service catering.