PepsiCo Foodservice chef shares talent with UNT students
April 21, 2010

Each semester, a renowned chef is invited to work with the students at the Club at Gateway Center to prepare a special lunch for guests.  This semester, Chef Stephen Kalil of PepsiCo Foodservice generously donated his time, energy and resources to producing a great meal for almost 200 guests on April 14.  The Asian theme, with a spice of Latin flavor, made for a delectable three course meal and included the following:


  • New Age Guacamole Tower - A layer of seasoned sushi rice topped with a layer of new age guacamole, topped with a cucumber salad and served with wonton chips.
  • Sake-Miso Salmon - Grilled salmon filet with a shitake soy butter sauce, served with sauteed pea tendrils, asparagus and purple sticky rice.
  • Tangerine Consomme - fruit soup with coconut tapioca pearls
  • Lemongrass Green Tea & Cucumber Lime & Mint Agua Fresca


Chef Kalil inspired students by introducing them to new products, flavors, and arrangements , creating an open and exciting atmosphere in the kitchen.  Stephen's love affair with food began while he was a young man in the 70's, working in a family owned and operated market.  Chef Kalil worked his way through all aspects of that business, before heading to California to join the culinary efforts at The Cheesecake Factory organization.  Later, he moved to Brinker International to become director of innovation for Chili's Food & Beverage, before joining PepsiCo Service as their first ever corporate chef.  In his role, he leads and inspires product development through the application of Culinology- the blending of  culinary arts and food science and technology.


PepsiCo & Frito Lay also provided a large selection of their snacks and beverages, which were enjoyed by both students and guests.

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