Students, faculty and staff taking advantage of this
fall’s Culinary Arts lunches on campus may or may not
have realized they were getting a taste of the Olympics.
Grossmont’s Culinary Arts Program students, under
“coach” Joe Orate, were to compete in the International
Culinary Arts Olympics in Erfurt, Germany, Oct. 14-24.
There, students practicing this semester on Hawaiian,
French bistro, Pacific Rim and Mediterranean cuisine,
will pit their skillets against students from
educational kitchens around the world, hoping to bring
home the bacon.
Eight Culinary Arts students, under the direction of
program coordinator Orate and instructors Mial Parker
and Kay Carreon, went to the Olympics prepared to
compete in their fall specialty, preparing menus in
quantity for large-scale catering. The key ingredient to
success, Orate said, is passion.
“The passion to put out something different,” Orate
said. “Something that becomes a trend.”
One recent luncheon served to a seating of 40 in the 600
area near the Student Center, began with a Baja Caesar
Salad, Chicken Monterey, and for dessert a strawberry
margarita soufflé. After Oct. 24, when the class returns
from the Olympics, Culinary Arts lunches will be served
every Thursday. The tab is $8. Not bad for a meal from