COCHRAN, Georgia (41NBC/WMGT) --When Global Chef Tortsi Uotila visited Middle Georgia College in Cochran all the way from Finland, the students made sure to savor the foreign flavor.
"Not many people go to Finland, so you should definitely take advantage of the opportunity when you have it," says MGC student Amanda Nguyen.
Chef Tortsi's stop at MGC is part of a six week visit to more than 13 colleges throughout the North and Southeast. During his travels he shares traditional cooking techniques and culture with staff and students.
MGC student Lauren Gibbs says, "It's a nice experience for students to get to try different things besides just country cooking from Cochran, Georgia."
Chef Tortsi says, "We have less frying things, that's the main thing. We use spices, mainly salt and different peppers and herbs."
Tortsi enjoys showcasing live cooking demonstrations, while sharing the history of each dish, and hopes the experience satisfies the students' desire for culinary adventure.
The Global Chef program provides an opportunity for Sodexo's top chefs to travel worldwide and share their international cuisines.
Karelian Meat Stew
1 1/2 lbs porkloin, diced
1 lb ground beef
1 lb ground lamb
1 cup yellow onions, diced
1 1/2 cups carrots, diced
5 bay leaves
10 whole all spice
2 tbsp salt
1.6 quarts water
Cut the meat evenly into small cubes
Cut the vegetables into wedges
Place the meat and vegetables into baking dish, add the seasoning
Add as much water as needed to cover the meat
Place the dish into oven at 350 degrees without the lid for 30 minutes and allow meat to brown slightly
Stir the meat, add water if needed and place the lid on top of the dish
Lower the heat to 180 degrees and allow the stew to simmer for at least 2-3 hours
Serve hot with mashed or boiled potatoes, pickled beetroots or pickled cucumbers and lingonberry jelly