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Drexel Culinary Students Learn the Secrets of Pasta-Making from Chef Marc Vetri at Osteria Restaurant

PHILADELPHIA, July 17, 2013

Vetri Class
Chef Marc Vetri instructed Drexel culinary students on how to prepare his signature pasta dishes

Called one of the “best restaurants in Philadelphia” by Philadelphia magazine, Osteria, the traditional Italian restaurant from Chef Marc Vetri, is renowned for its inventive hand-crafted pastas.

On July 16, seven Drexel culinary students had the rare opportunity to go behind the scenes at the acclaimed establishment to learn the secrets of pasta-making from the master chef himself.

The students, who are all pursuing undergraduate degrees in culinary arts at Drexel University’s Goodwin College of Professional Studies, learned some tips and tricks of the trade from Vetri and then had the opportunity to try their hand at preparing egg yolk pasta dough. 

The dough was then used to prepare one of Osteria’s signature dishes, francobolli ravioli with robiola cheese and Vetri Classchanterelle mushrooms with chanterelle mushroom butter sauce, as well as beet and goat cheese plin with tarragon.

The students also observed as Vetri prepared his classic mezze rigatoni with chicken livers, cipollini onions and sage.Vetri Class

Vetri received a bachelor’s degree in marketing and finance from Drexel’s LeBow College of Business in 1990. He was awarded an honorary doctorate degree from the Goodwin College of Professional Studies at the school’s commencement ceremony in June 2013.

“We were so proud that Drexel alum and friend of our program Marc Vetri received an honorary doctorate at commencement this year, but we didn't want his interaction with our students to be limited to being up on stage with the dignitaries,” said Drexel’s culinary arts program director Dr. Jonathan Deutsch.

“We asked him if he would like to meet some of our graduating seniors and current students. Not only did he agree to meet with them and talk to them, but he offered a private pasta class for some of our rising stars. We are so grateful for this opportunity for our students to connect with a stellar chef.”

Trained in Bergamo, Italy, by some of the region's most noted chefs, Vetri has been named one of Food & Wine's Ten Best New Chefs and was awarded the James Beard Award for “Best Chef Mid-Atlantic” in 2005.

In 1998, he opened Vetri, his intimate fine-dining restaurant in Center City Philadelphia. In February 2007, he opened Osteria, a more casual dining option, and in January 2010, he opened his third restaurant, Amis, located in Washington Square.

Vetri is the author of Il Viaggio di Vetri, a collection of more than 125 of his most-requested dishes. His second cookbook, Rustic Italian Food, was named one of the top cookbooks of 2011 by such outlets as Bon Appetit, St. Petersburg Times and The Huffington Post.

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Alex McKechnie

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