UHDS News

[Corvallis Gazette-Times, Feb. 11, 2013] — Jet Tila of TV’s Food Network visits OSU and shares some stir-fry tips

The chef transferred the finished product — Chinese fried rice — from the wok to a bowl made from a pineapple shell.

“Does that look sexy?” he asked the audience. “Food must look sexy!”

Chef and Food Network television personality Jet Tila offered tips in Asian cooking and cracked jokes during an interactive demonstration Thursday at Oregon State University’s Marketplace West Dining Center. Tila shared his expertise and recipes with hundreds of people during the lunch and dinner hours as part of OSU’s celebration of the first day of the lunar calendar.

After fried rice, he began preparing spicy maple pork, a Thai dish.

“We’re going from China to Thailand in a snap,” he said.

While cooking in a temporary kitchen on a raised platform, Tila chattered about the proper cooking oil to use, techniques in chopping vegetables and the do’s and don’ts of Asian cooking.

Anyone can make good stir fry, Tila said, but there are certain rules they should follow.

“First rule of stir fry is this … everything in its place,” he said. “All that means in the culinary world is, get everything prepped and ready to go.”

Tila cut up the vegetables, including the ends of the bell pepper.

“I waste nothing because my grandmother would slap me on the hand,” he said.

He said the best investment any chef can make is one multiuse knife.

“I’m not a knife Madonna,” he said. “You just need one darn good chef’s knife.”

High-temperature, low-flavor oils are best for cooking in a wok, he said, and there is one hard and fast rule in Chinese cooking.

Read the full article by GT reporter Canda Fuqua. Photos by Jesse Skoubo.

[Daily Barometer — Feb. 8, 2013] — Before last night, celebrity chef Jet Tila had only been to Oregon twice.

“All I knew about this area is that you make good Pinot,” Tila said, preparing a demonstration on how to cook stir fry “like an expert.”

In an effort to liven up cultural dinners on campus, Jay Perry, Chef de Cuisine at the Marketplace West dining center, asked Tila to prepare traditional Thai and Chinese food. Tila was happy to come to Corvallis.

“I expected more knit caps and hacky sacks,” Tila said. “It’s all wet and cold. I’ve never been in a land of such green.”

Tila is was born and raised in Los Angeles. Tila grew up in his father’s Thai restaurant and with his grandmother’s traditional Chinese cooking. With these inspirations, he helped cook and serve lunch and dinner to a total of 652 Oregon State students, staff and the Corvallis community.

Working in the concept Ring of Fire, Tila had the opportunity to teach and cook side-by-side with Marketplace West employees.

“Working with [Tila] was fun,” said Majed Abdelras, a sophomore in business management.

“It would have been really stressful,” said Shayna Haack, a sophomore in human development and education. “But he was making jokes the whole time.”

Tila would step back from cooking to interact with the customers in line. He was curious to know who was eating the food and where they were from.

Read the full article on The Daily Barometer’s website.

[Daily Barometer — Jan. 31, 2013] — Red decorations displayed on the village doors froze the dragon-like creature in fear. Cautiously resuming its hunt for children and livestock, the monster moved closer. Then, by beating drums, lighting firecrackers and burning candles the villagers scared the monster back into the mountains.

Fending off the mythical creature, Nian, sparked the traditions of the Chinese New Year. The 15-day event is the longest and most important event in the Chinese calendar.

In celebration of this holiday, Ring of Fire, located in Marketplace West, will serve a special menu on Thursday, Feb. 7, prepared by celebrity chef Jet Tila from Los Angeles.

Tila has appeared on Iron Chef America and the Food Network. Even with running his own restaurants in California and Nevada, and juggling various appearances on radio and television, Tila will make time to come to Oregon State University.

“It’s all because of Jay Perry,” Tila said during a phone interview.

Perry is Chef de Cuisine at Marketplace West. He met Tila two years ago at University of Massachusetts Amherst, where Tila was one of the lead chefs in the World Chef Culinary Conference.

“[Coming to OSU] is something that’s fun and offbeat,” Tila said.

University Housing and Dining Services’ “Lunar New Year: A Journey Through Culture and Cuisine” is part of a series of cultural dinners. Last year, University Housing and Dining Services held three cultural dinners featuring Mediterranean, soul food and indigenous cuisine. This year, however, Perry was looking for something “more eventful.” That’s when he emailed Tila.

“That’s why I like OSU,” said Mikalyn Martinez, a student employee at Southside Station in Arnold dining center. “Students have more access to try new things.”

Pulling from his traditional Thai and Chinese cooking background, Tila will teach and prepare lunch and dinner alongside Ring of Fire staff.

“He’s a teacher of food,” said Perry. “[Tila] will be able to teach our staff his experience in the Asian cuisine, and he’ll be able to demo that to all of us.”

From 12:30 to 1:15 p.m. and from 6:30 to 7:15 p.m. Tila will demonstrate his knowledge of Asian cuisine. …

… Traditionally, the holiday is about coming together with family and the community to share food.

“It was the only holiday my family would stop and actually share it together,” Tila said. “The Chinese New Year is tradition. You get your hair cut before the new year. You pay off all your debt. It’s a time to reflect.”

Tila grew up in his father’s Thai restaurant in Los Angeles. Throughout his childhood his grandmother also exposed him to traditional Chinese cooking. With these inspirations, Tila attended Le Cordon Bleu to complete his culinary education.

“Food is the least political and confrontational way to introduce someone to culture,” said Tila. “If one student comes away with learning Chinese culture, I’ve done my job.”

Read the full article on The Daily Barometer’s website.

Read more about UHDS’ 2013 Lunar New Year event.