Thanksgiving fast approaches. It’s the most important food holiday, and you need to impress your in-laws with a palate-pleasing side-dish. Look no further. Here Marriott School alum and chef Kent Andersen teaches how to whip up a sought-after stuffing that the whole family will still be talking about, even after the turkey-induced food coma wears off.
Andersen, a 2001 MBA grad, executive chef, and restaurateur knows that every plate is a reflection of his work as a culinary professional. After more than twenty years in the business, he’s learned to make those plates meet the expectations and desires of his customers.
Andersen previously worked as owner and chef of Chef’s Table, and is now the cofounder and executive chef at both La Jolla Groves and Malawi’s Pizza in Provo.
