Random Acts of Kindness

In addition to hosting SLCC’s first-ever Giving Day, we’re also celebrating National Random Acts of Kindness Day. In that spirit, we’re offering our community access to a special session with SLCC’s Culinary Institute Associate Dean, Chef Jeffrey Coker, as he prepares one of his signature dishes, Chicken Chasseur.

Join the fun for this free culinary experience for our SLCC family! The first 50 people to watch the video will receive a copy of “A Spoonful of SLCC” featuring recipes from our SLCC Culinary Institute. Request your copy of “A Spoonful of SLCC” here.

Here’s Chef Coker’s Random Acts of Kindness video of his featured recipe, Chicken Chasseur.

Jeffrey Coker got his start in the hospitality industry working in a small California Italian restaurant and eventually went on to attend culinary school at the California Culinary Academy in San Francisco. After graduating, Jeffrey worked at a number of locations around Los Angeles where he was employed as the Chef de Cuisine.

In 2000, he accepted a position as a Chef Instructor at the California School of Culinary Arts in Pasadena, CA (CSCA). He earned his bachelor’s degree in Hospitality Management from Sullivan University in 2000 and his master’s degree in Education from Azusa Pacific University in 2009.

During his time with Le Cordon Bleu in Los Angeles (formally CSCA) he worked in various positions including Lead Instructor, Department Chair, Dean of Culinary Arts, Executive Chef and Director of Education. Jeffrey is currently the Associate Dean for the Culinary Institute at Salt Lake Community College where he manages the Culinary Arts and Hospitality Management programs.

Jeffrey is an active member of the American Culinary Federation and is certified as a Culinary Educator and Chef de Cuisine. He is also actively involved in working with high school students and serves on the advisory board for Nutrition and Foods at Granite Technical Institute as well as serving as a mentor and judge for the Utah State ProStart organization through the Utah Restaurant Association.

SLCC Giving Day Featured Recipe

Chicken Chassuer

Chef Jeffrey Coker, Associate Dean Culinary Institute

1 whole chicken cut into 8 pieces
1 pint crimini mushrooms, quartered
2 roma tomatoes, peeled, seeded and diced
1 shallot, minced
½ bunch Italian parlsey, minced
2 garlic cloves, whole
4 sprigs fresh thyme
8 oz white wine
24 oz chicken stock
8 oz olive oil blend
4 oz butter
Salt and pepper to taste as needed

  1. Begin by fabricating the chicken into 8 pieces (Fricassee cut), reserve and keep cold.
  2. Prepare all the remaining ingredients as outlined above and reserve.
  3. Over medium heat, heat a sauté pan large enough to accommodate four pieces of chicken. Add half the olive oil, season, the chicken and begin sautéing skin side down until golden brown. Add the thyme and garlic cloves and baste while the chicken is sautéing. Lightly sauté the other side and remove from the pan.
  4. After all pieces are sautéed, place on a roasting rack and sheet pan. Cook in a 425-degree oven until an internal temperature of 165 degrees.
  5. While chicken is cooking, defat the pan, add butter and sauté the mushrooms until tender, then add shallots and sweat. Continue to cook until tender. Note: if the pan is burnt, use a different pan to make the sauce.
  6. Deglaze with the white wine and reduce until au sec. 
  7. Add the chicken stock and gently simmer. While reducing, skim excess fat. 
  8. Once the desired consistency is achieved, add the tomatoes and cook until tender. 
  9. Monte au beurre (add cold butter) and finish with minced parsley.
  10. Adjust seasoning as needed.
  11. After the chicken is finished cooking, add to the sauce and baste. 
  12. Serve chicken and sauce on a large platter. Garnish with freshly chopped parsley.