38-year-old culinary arts major Lisa Hinkley is quick on her feet, shuffling from table to table, making sure that every customer is satisfied while maintaining a fast pace to ensure she reaches everyone.
For 20 years, Oxnard College culinary students have been brazing, boiling and sautéing their way through education with the Oxnard College culinary arts program. With the Three Red Roosters Bistro, students gain experience in working in a real restaurant.
“It’s a great opportunity,” said Hinkley, “for myself and other students, to learn what it’s like to work on the outside.”
With recent media attention, word of the Three Red Roosters Bistro has spread like wildfire. Pat Tanner and a group of friends, sitting at the chef’s table, came all the way from Thousand Oaks to enjoy some first class dinning.
“When we first started coming here there wasn’t a lot of people,” said Tanner. “Now you need to make a reservation a year in advance.”
When word got out that retired Culinary Institute of America professor Henri Patey was teaching students how to create culinary masterpieces for an affordable price, the bistro instantly became, “a beehive of activity.”
“I try to build a reputation,” said Patey. “I started here with only 10 customers and now I have 80 customers. Not to brag.”
From working in the kitchen to taking customers to their table, the Three Red Roosters Bistro teaches students how to perform in a real life restaurant environment.
Originally started by culinary and restaurant management professor, Frank Haywood, the bistro changes its name every semester, but still retains a friendly atmosphere.
“It’s a very good atmosphere here,” said Western Sanchez, an 18-year-old culinary arts and restaurant management major.
To make reservations, contact Haywood directly at (805) 986-5869. The Three Red Rooster Bistro is open Thursdays from 5 p.m. to 8 p.m.
