Turkey and Soy Take Center Stage at Iowa Culinary Institute Seminar

November 10, 2025

By Lydia Zerby 

The aroma of sizzling turkey and sweet chocolate filled the air at the Iowa Culinary Institute (ICI) on October 20, as more than 200 budding chefs, culinary professionals and Iowa food advocates gathered for the first-ever “Turkey and Soy Seminar.” Co-hosted by the ICI, the Iowa Turkey Federation and The Soyfoods Council, the event celebrated two powerhouse proteins with Iowa roots while inspiring the next generation of culinary talent. 

The day was anything but ordinary. With live demonstrations, guest chefs, breakout sessions, a trade show, recipe competitions and plenty of delicious samples, the event offered an engaging blend of education and entertainment. 

A Full House of Future Food Leaders 

The ICI buzzed with excitement as 100 high school culinary students from across the state — including Ankeny, Central Campus (Des Moines), Hampton-Dumont, Mid-Prairie and Sioux City — joined 130 first- and second-year ICI students for a day devoted to learning, tasting and creating. 

“This event is about more than cooking,” said John Andres, director of the ICI. “It’s about connecting these students to Iowa agriculture and showing them the quality ingredients grown and raised right here.” 

That connection was evident from the start. Both turkey and soy are deeply woven into Iowa’s agricultural story. Iowa ranks among the top turkey-producing states in the nation, and soybeans are one of its largest and most versatile crops. The seminar showed how easily these two ingredients could share a plate — and a story — in the kitchen. 

Demos that Dazzled 

The morning kicked off with live cooking demonstrations that had students leaning in, taking notes and asking questions. 

Pastry Chef Tai Johnson-Spratt of the Embassy Club led a sweet start with a soy-inspired dessert: silken tofu chocolate cheesecake. As she whipped the ingredients together, Johnson-Spratt explained the role of soy in creating a smooth, rich texture — no baking required. 

She also dropped a flavorful tip that got everyone’s attention. “Coffee makes chocolate taste more chocolate — not like coffee,” she said, sparking smiles and nods of approval. When the samples were passed around, a wave of surprised “mmms” rippled through the room — proof that tofu had just earned a few new fans. 

One curious student piped up, “What is tofu?” — a question that opened the door to learning about soy’s versatility in plant-based and protein-rich recipes. The demo ended with eager tastings and plenty of inspiration for incorporating soy into both sweet and savory dishes. 

Next, Chef Michael Dell, an instructor at ICI, brought the savory side of the story to life with an Asian-style ground turkey dish served on a soft bao bun with a refreshing slaw. The aroma alone drew students closer, and the balance of flavor and texture showcased how lean, protein-packed turkey pairs beautifully with soy-based sauces and marinades. One student joked, “That’s going on my dinner menu,” as they took notes. 

Finally, the crowd welcomed Chef George Formaro of Orchestrate Hospitality Group — the culinary force behind some of Des Moines’ most beloved restaurants, including Centro, Django and Zombie Burger. Formaro presented his take on turkey: a golden, crispy turkey Milanese topped with a vibrant salad. 

True to form, Formaro’s demo came with a generous side of humor and wisdom. He shared stories from his years in the restaurant industry and his passion for culinary creativity. “I love to stand on an expo line on a busy Friday night at Centro or Django,” he said. “That’s where the energy is.” 

He also gave students a glimpse into his endless curiosity. “I have a library of 20,000 cookbooks in my basement,” he laughed. “I’m always thinking about food. But it’s not something to be snobby about — it’s something to share.” His approachable style and enthusiasm reminded students that great cooking is about joy, curiosity and connection as much as it is about skill. 

Perfect Pairing Competition 

In the afternoon, excitement built as students learned the results of the “Perfect Pairing” cooking competition. The challenge? To create an original dish that showcases both turkey and soy in harmony. 

Contestants competed for cash prizes, but the real reward was the opportunity to have their recipes featured on the luncheon menu for all attendees to enjoy. 

“The goal was to let students show off their creativity,” said Linda Funk, executive director of The Soyfoods Council. “Turkey and soy are both incredibly versatile, and we wanted to see how the next generation of chefs would bring them together.” 

The competition aligned with three key goals: 

1. Increase excitement about using turkey and soy through collaboration with Iowa’s top chefs.
2. Educate future industry professionals on the nutritional value and versatility of both ingredients.
3. Expose students to new, delicious ways to cook with locally raised turkey and soy products. 

As the day wrapped up with an awards ceremony, the atmosphere was electric — equal parts anticipation and satisfaction.  

More than Just a Meal 

Beyond the food, the day emphasized learning, community and pride in Iowa agriculture. Students gained not just culinary techniques, but a deeper understanding of where their food comes from — and how farmers, chefs and food professionals work together to bring wholesome meals to the table. 

Representatives from the Iowa Turkey Federation and The Soyfoods Council were on hand throughout the day, sharing insights on sustainability, nutrition and the role of innovation in modern farming. 

“Iowa farmers are feeding the world, and we want students to see how that connects to what they do in the kitchen,” said Gretta Irwin, executive director of the Iowa Turkey Federation. “Turkey and soy are both grown with care right here, and events like this help bridge the gap between farm and fork.” 

The seminar also fostered networking among students, chefs and industry partners —connections that may help shape future careers. “It was so inspiring to learn from real chefs,” said one student participant. “I didn’t realize how many ways you can use soy — or how flavorful turkey can be.” 

A Recipe for the Future 

The event succeeded in its mission: to celebrate Iowa’s food heritage while inspiring young chefs to think creatively about the ingredients grown in their own backyard. 

From silken tofu cheesecakes to turkey bao buns and Milanese, the day offered plenty to taste — and even more to think about. When Iowa’s farmers, chefs and students come together, the results are deliciously powerful. 

And as Chef Andres put it, “If this is what the future of Iowa’s culinary scene looks like, it’s in very good hands.”