The culinary program at Yuba Community College”s Clear Lake Campus is looking forward to an exciting Fall semester filled with a variety of sweet aromas. Culinary instructor Robert Cabreros will be taking charge of the kitchen and is prepared to provide his students with the ingredients for a successful career in the food service industry.
Cabreros, an award-winning chef, has a cupboard full of ideas to enhance the college”s culinary program for the Fall 2006 semester. Along with a variety of student incentives such as competitions and field trips, Cabreros plans to introduce his students to a delectable menu of international cuisine. He would also like to incorporate the expertise of other experienced chefs and food industry professionals by hosting guest speakers for the program.
Cabreros recognizes a growing demand in the food service industry, particularly the growing demand in Lake County and in its surrounding wine country areas. “Times are changing in Lake County and in the culinary world; we need to keep up with it. The county is producing fantastic wines and I think we need to catch up and produce some fantastic food as well,” said Cabreros. “I would like to see the community look at culinarians as the future of Lake County”s hospitality.”
Cabreros is enthusiastic about the possibilities that lie ahead in building a strong foundation for the program. As the campus”s first full-time culinary instructor, he said he intends to design a program highly focused on the students that educates them on the opportunities afforded by a career in the food service industry.
“There are a ton of different directions we can go with the program,” said Cabreros, whose career has taken him to a vast number of local, regional and national culinary competitions. “It”s like the sky is the limit.”
One enhancement Cabreros is looking forward to implementing is focused on the operation of the campus restaurant, Aromas. Aromas will open for lunch on Tuesday, Sept. 5. Hours of operation will be from 11:30 a.m. to 1 p.m. Tuesday through Thursday. “Our menu will be planned a week in advance and will change daily, offering a wide variety of lunch specials and occasional buffets,” he explained. “Once people realize we are offering really good food at inexpensive prices, that window is going to fill up.”
Cabreros is anticipating approximately 20 students per class, in which he plans to introduce them to variety of ethnic cuisines such as Pacific Rim, Mediterranean and Latin American, among others. He would also like to engage his students in forming a culinary club on the Clear Lake Campus through which they can participate in local events such as the upcoming Bluegrass Festival as well as events sponsored by the Lake County Wine Alliance.
“The students of this program are the future culinarians, chefs and restaurant owners,” boasted Cabreros. “I invite the local food service community to participate in their learning experiences, to invest some time and knowledge into the future.”
Cabreros continued, “Businesses can do this by taking in culinary interns or by hiring our local students. The hospitality industry is growing very rapidly in Lake County; we hope to keep up with the demand of trained food service professionals. It is my intention to work with local schools and the community to provide an interesting and professional program for individuals with interest in this field.”
Cabreros is a 17-year veteran of the food service industry. He received his Associate of Science degree in Food Service Management at Yuba College, Marysville campus. He received his diploma in Culinary Arts at Western Culinary Academy, having graduated with honors.
Contact Denise Rockenstein at drockenstein@clearlakeobserver.com.
