2008 Woodie Awards
Culinary Arts Offers Gourmet Food at Cut-Rate Prices
Jennifer Tinoco
Issue date: 5/4/07 Section: Features
The Culinary Arts Department offers three-course meals for just $5. Not 10, not eight, but five dollars! Every Wednesday healthy and culturally diverse food is offered for little more than a pack of cigarettes, or a gallon and a half of gas.
"The meals are top quality and are cooked by my Culinary Arts 112 class," said professor and chef Andrew Feldman.
Culinary Arts 112 helps students develop advanced skills for food preparation and on-the-job training in a food establishment.
The waiters and hosts are students enrolled in the Culinary Arts 207 class, taught by Professor Anthony Battaglia, which shows students how to conduct food sales and services including dining room management.
The program dates back to the mid-1990s where Amy Wang, a former professor and chef here, started the restaurant in a chemistry lab before Los Robles was built.
Today the culinary arts department is located in Los Robles, where the luncheon is held every Wednesday from noon to 1 p.m.
"Although the restaurant accommodates 80 people, it is very important to make reservations by Monday because we sell out fast," said instructional aide Andrew Ayers.
"So far we have had Soul Food, Argentinian, Native American, Californian and Mediterranean style menus this semester," said Ayers.
"This [Mediterranean] meal has so much food, they should be charging $20 a plate," said Culinary Arts Professor Michael Lao.
The meal had three main entrees to choose from, including Moroccan Chicken Tagine, Paella: seafood, chicken and sausage, and a vegetarian Moussaka.
President Audre Levy may also be seen at the restaurant dining with students and faculty members, sharing and listening to opinions about improving the campus.
"It's a great three-course meal each time," said Feldman. "You cannot get that at McDonald's for five bucks."
Most of the money the restaurant makes is used to repair or to replace worn out equipment. The department also saves that money to give out five to six scholarships each year to students.
"The meals are top quality and are cooked by my Culinary Arts 112 class," said professor and chef Andrew Feldman.
Culinary Arts 112 helps students develop advanced skills for food preparation and on-the-job training in a food establishment.
The waiters and hosts are students enrolled in the Culinary Arts 207 class, taught by Professor Anthony Battaglia, which shows students how to conduct food sales and services including dining room management.
The program dates back to the mid-1990s where Amy Wang, a former professor and chef here, started the restaurant in a chemistry lab before Los Robles was built.
Today the culinary arts department is located in Los Robles, where the luncheon is held every Wednesday from noon to 1 p.m.
"Although the restaurant accommodates 80 people, it is very important to make reservations by Monday because we sell out fast," said instructional aide Andrew Ayers.
"So far we have had Soul Food, Argentinian, Native American, Californian and Mediterranean style menus this semester," said Ayers.
"This [Mediterranean] meal has so much food, they should be charging $20 a plate," said Culinary Arts Professor Michael Lao.
The meal had three main entrees to choose from, including Moroccan Chicken Tagine, Paella: seafood, chicken and sausage, and a vegetarian Moussaka.
President Audre Levy may also be seen at the restaurant dining with students and faculty members, sharing and listening to opinions about improving the campus.
"It's a great three-course meal each time," said Feldman. "You cannot get that at McDonald's for five bucks."
Most of the money the restaurant makes is used to repair or to replace worn out equipment. The department also saves that money to give out five to six scholarships each year to students.
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