Visiting Chef Series

Past Visiting Chefs

Browse the dozens of accomplished chefs that have visited us over the past 25 years…

View past Visiting Chefs

Visiting Chef Biographies

Chef Carolina Diaz recently learned that she is unable to attend our Visiting Chef Dinner. As the reigning 2018 Barilla World Pasta Champion, Chef Diaz will be judging this year’s Barilla pasta competition to determine the 2019 United States contestant, at nearly the same time as the Visiting Chef Dinner. She sends her regards and is excited for you to experience her menu, executed by colleagues from Terzo Piano; Chef Manuel Uribe and lead pastry Chef Rachel Erceg.

 

Chef Manuel Uribe

 

Manuel Uribe

Chef Manuel Uribe had the good fortune of finding his passion for cooking and culinary arts at a young age. Before even graduating high school, the aspiring chef was earning credits at Triton College–where he is now a faculty member in the renowned Jerome J. Drosos School of Culinary Arts. He enjoys sharing his knowledge and passion for cooking with the next generation of culinary professionals.

Quickly establishing himself in Chicago’s culinary scene, he worked his way up through some of the area’s top restaurants. He began working alongside Chef Carolina Diaz 8 years ago at the Radison Blu and Belly Q. From there, they went on to be the dynamic duo at Terzo Piano where Manuel is a currently a Sous Chef and assisted Chef Carolina Diaz at Barilla US and World Pasta Master competitions.

 

 

 

 

 

Rachel Erceg

 

Rachel Erceg

Rachel's passion for baking started in childhood, when she would make beautiful messes with flour in the kitchen. Her love for seasonal ingredients with a touch of nostalgic flair only deepened as she studied pastry and baking at Le Cordon Bleu in Chicago. After three years working under Chef Carolina Diaz and Tony Mantuano, Rachel was promoted to head of the pastry team. Today she oversees the dessert menu for Terzo Piano and the delicious pastries in Balcony Café.

Net proceeds from this event will be used for annual scholarship awards and other scholarship funds. This event serves as a valuable educational experience for our students and is a vital component of our scholarship fundraising efforts. The wine flight for the Visiting Chef dinner is carefully selected to complement the different courses of the meal. To provide consistent service, there will be 12 ounces of wine served to each guest. Due to the nature of this event, we cannot honor requests for additional wine purchases. Penn College sincerely appreciates your understanding and cooperation.