2008 Woodie Awards
A feast for the masses
Culinary Arts Program opens its doors to annual student-run cafe
Tiara Johnson
Issue date: 3/8/07 Section: News
Crème brûlée.
Chocolate silk tartlets.
Key Lime Cheesecake.
Cream Puffs filled with whipped cream and fruit.
Students, staff, and the public are able to feast on the talent of up and coming chefs every spring when the Culinary Program opens the doors of its café.
Since about 2003 students have been serving lunches in the dinning room next to their kitchen in Muir Hall on West Campus (the same building as the book store).
Since 1997 students have been given the opportunity to learn different styles of cooking, and also what it is like to work on the line in a restaurant.
"My favorite part of teaching is seeing the light bulb click on when a student gets it," said Bob Glatt, instructor of the Culinary Program. "Cooking is not rocket science but many theories, concepts and techniques overlap; not only in food science, but in other physical sciences."
The class is split up into three groups and spend three weeks working on hot station preparing entrées; pantry station preparing sandwiches, soups and salads; and bake station making deserts and breads to be used for various things.
Each group is responsible for coming up with the menu items that that station will be serving and also writing up their recipes and costing them after all of that they can decided how much each item will be sold for. In addition the groups are in charge of making an order sheet so they can actually prepare their dish.
"[In a two semester program] The first semester students have enough to learn without the added pressures of dealing with real world situation of restaurant service," said Glatt, "Our long term goal is to expand the program into a two year sequence and have starts every fall and spring."
If the program is expanded, the café would be able to stay open during both the fall and spring semesters.
This week's menu features ribs with braised romaine and sweet potato fries, a snapper burger, chicken chile relleño pizza, tofu stir-fry in a spicy peanut sauce, and a salmon pot pie.
Chocolate silk tartlets.
Key Lime Cheesecake.
Cream Puffs filled with whipped cream and fruit.
Students, staff, and the public are able to feast on the talent of up and coming chefs every spring when the Culinary Program opens the doors of its café.
Since about 2003 students have been serving lunches in the dinning room next to their kitchen in Muir Hall on West Campus (the same building as the book store).
Since 1997 students have been given the opportunity to learn different styles of cooking, and also what it is like to work on the line in a restaurant.
"My favorite part of teaching is seeing the light bulb click on when a student gets it," said Bob Glatt, instructor of the Culinary Program. "Cooking is not rocket science but many theories, concepts and techniques overlap; not only in food science, but in other physical sciences."
The class is split up into three groups and spend three weeks working on hot station preparing entrées; pantry station preparing sandwiches, soups and salads; and bake station making deserts and breads to be used for various things.
Each group is responsible for coming up with the menu items that that station will be serving and also writing up their recipes and costing them after all of that they can decided how much each item will be sold for. In addition the groups are in charge of making an order sheet so they can actually prepare their dish.
"[In a two semester program] The first semester students have enough to learn without the added pressures of dealing with real world situation of restaurant service," said Glatt, "Our long term goal is to expand the program into a two year sequence and have starts every fall and spring."
If the program is expanded, the café would be able to stay open during both the fall and spring semesters.
This week's menu features ribs with braised romaine and sweet potato fries, a snapper burger, chicken chile relleño pizza, tofu stir-fry in a spicy peanut sauce, and a salmon pot pie.
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