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Enjoy spending culinary time with various professionals at the college. We love the Golden Learner students’ suggested classes.

For the Love of Biscuits! Class date: May 27

There’s nothing quite like a warm, flaky biscuit fresh from the oven. In this hands-on class, you’ll discover the secrets behind two classic styles: basic buttermilk biscuits and enriched biscuits. Join Chefs Rex and Matthew to learn how subtle changes in ingredients and technique can transform texture and flavor.

After mastering the basics, you’ll explore creative applications such as breakfast sandwiches, savory shortcakes, sweet dessert pairings, and elegant side accompaniments. You’ll leave with reliable recipes, practical tips, and plenty of buttery inspiration to bring home.

For the Love of Chutney! Class date: June 3

Sweet, tangy, spicy, and a little bit wild—chutneys add bold flavor to everyday meals. Join Chefs Rex and Matthew for a hands-on class where you’ll stir, simmer, and spice your way through a colorful lineup of chutneys.

You’ll make and taste:

• Mango Madness – a tropical blend of mango, lime, and ginger.
• Apple & Onion Magic – sweet and savory, great with pork, poultry, or a cheese board.
• Tomato Tango – rich with curry spice and a gentle kick of heat.
• Banana Bonanza – ripe bananas with warm spices and a splash of vinegar.

Chef Rex will share tips for balancing flavors and creative ways to use chutneys as glazes, dips, marinades, and more. You’ll leave with your own jar of chutney, a recipe packet, and ideas to keep experimenting at home.

For the Love of the Butcher Knife to the Chef’s Flame! Class dates: June 10 and 11

From the first slice to the final sear, this class celebrates the journey of meat from butcher block to plate. Join Chefs Rex and Matthew and Butcher Clint for a hands-on experience focused on butchery fundamentals and high-heat cooking.

You’ll learn how to:

• Break down primal and subprimal cuts with confidence.
• Choose the right knife for the job and keep it sharp.
• Use high-heat cooking techniques, including grilling, searing, roasting, and pan reduction sauces.
• Build flavor through seasoning, timing, and temperature control.

Students will work with a variety of proteins and leave with a deeper appreciation for the craftsmanship behind every great cut and cook.

For the Love of Cold Soups! Class date: June 17

Cool, colorful, and bursting with fresh flavor—cold soups are a refreshing way to enjoy summer produce. Join Chefs Rex and Matthew for a hands-on class where you’ll blend, chop, and taste a trio of restaurant-worthy recipes.

You’ll make and taste:

• Classic Gazpacho – ripe tomatoes, cucumber, and a hint of garlic.
• Cantaloupe & Ginger Soup – smooth, lightly spiced, and naturally sweet.
• Watermelon Gazpacho – a twist with mint, lime, and a touch of chili.

Chef Rex will share techniques for balancing acidity, sweetness, and texture, plus ideas for garnishes and presentation. You’ll leave with recipes, tasting notes, and inspiration for summer cooking.

For the Love of Mediterranean Mezze! Class date: July 7

Take an international tour of the Mediterranean through mezze—small appetizers from around Greece, Italy, Northern Africa, and the Middle East. The chefs will share classic and original recipes with a practical approach that home cooks can use.

For the Love of the Orient (Chinese Cooking with Vegetables)! Class date: July 21

Learn delicious Chinese-style vegetable preparation in this demonstration-focused class. The dishes featured include Eggplant with Garlic Sauce, Chinese Fried Green Beans, and freshly made Egg Rolls—flavorful favorites that don’t rely on meat as the centerpiece.

For the Love of Tasting! Class date: July 29

Join Chef Matthew and Chef Rex for a lively session as they revisit and celebrate favorite recipes from this summer’s culinary adventures—yours included. Taste, learn, and laugh your way through an evening of great food, fun stories, and chef-inspired creativity.

Course Instructors

Chef R. Rex Davidsavor started cooking at home for his siblings when he was very young and started in the restaurant business at 16. He has traveled throughout the US to continue his food knowledge. A graduate of USU with a Master's Degree in Engineering Technology and Education, he loves to teach. He has taught Culinary Arts at Bridgerland Technical College for over 20 years and continues to learn and refine his culinary skills and techniques from many resources, including his students. He loves to share his knowledge of food with anyone who will listen.

Chef Matt Wilkerson is a Culinary Professional in Cache Valley, renowned for his fun and interactive classes, world-class catering service, lifelong dedication to crafts, and passion for service. He was raised in the restaurant business since the age of 12 years old near New Orleans, Louisiana. He now serves as a Culinary Instructor at Bridgerland Technical College.