People’s eyes peering, crowds gathering, cameras, cell phones snapping; all to catch a sight of a new dish that just rolled out of the kitchen.
Students from Oxnard College’s Culinary Arts Program attended the California Community Colleges Family and Consumer Science, Culinary Arts/ Hospitality competition in Downey, Calif. on April 16.
For the first time ever OC competed in the competition, which included a place setting competition as well as a cooking competition. Although the team did not place in any of the competitions, they still made a mark. Carol Peterson finished 5th in the cooking competition while Jeanette Herrera-Ortega, with help from Renee Tallie, did well in the table setting competition.
“There’s a new frontier of restaurants that have their own gardens, and a lot of patrons are looking for healthier entrées,” said Herrera-Ortega on the inspiration for her table in the table-setting competition. “It’s a learning experience, just to be able to do it is good.”
Peterson tried a new theme in cooking in her competition.
“I wanted to bring classic French cuisine and incorporate organic vegetables and herbs,” said Peterson. “It’s called Millennium Fusion because everyone wants to be more health conscious.”
Oxnard’s Culinary Club and some of the culinary classes made the competition an event, summoning a bus and heading down to Downey’s Energy Resource Center to cheer on their competitors.
“It’s a great learning experience,” said Bruce Archer, a 60-year-old Culinary Arts student at Oxnard. “Food has come a long way.”
Another important aspect of the competition and conference was networking, an important aspect of the restaurant business according to Restaurant management professor Richard Harden.
“I like the opportunity for young people to get together,” said Harden. “There is some networking going on… The conference is a good way to get kids interested.”
Students as well believed the competition was overall a benefit to the program as well as themselves.
“I think it’s a good way to get Oxnard College’s program out,” said Don Wainwright, a 30-year-old culinary student, “It shows our level compared to other schools.”
Chef Joe Carabajal attended the event and was pleased with the work of his students’ competitors.
“I looked at all the plates and tables, and it’s a tossup,” said Carabajal. “This is the first time we’ve gone to this show.”
