LAKE COUNTY — There is something green stirring in the kitchen at Yuba College Clear Lake Campus (YCCC). The Culinary Arts program has vamped up its efforts to go green, enhancing its equipment, growing its own produce and using recycled paper products.
Culinary students are not only learning how to cook with flare, they are learning how to do it conservatively with preservation of the environment a top priority.
“We save a lot. Instead of spending all the money on products, we grow some of the herbs and produce ourselves,” Michael Ryan, first year culinary student said. “Our paper products, we try to use post-consumer recycled materials. So, we are saving money and the environment.”
Aroma”s, the student restaurant at YCCC, aims for zero waste of its useable food products, so far that local free-range chickens benefit from the leftovers. When available, the program uses local produce to support farmers and reduce air emissions and all orders are first-in, first-out to avoid spoilage.
Students have also taken to composting. Coffee grinds and vegetable food waste are used to fertilize the program”s organic garden. Waste water from ice, rinse and other items are used to water landscaping and the garden. “These steps allow us to compost or use 90 to 95 percent of our food waste,” Ryan said.
Ryan said all glass and aluminum items at Aroma”s are separated and recycled with revenues supporting the Culinary Club. To-go containers are post-consumer or bamboo making them reusable, compostable or recyclable. Bottled water has been eliminated in the restaurant to reduce waste as well.
Ryan said it”s more than just products turning the kitchen green; it”s also the appliances. All new appliances purchased are Energy Star efficient. Air conditioning and heating units are equipped with energy-saving timers and when not in use, are unplugged.
“Even our dish soap is Earth-friendly,” Ryan said.
Culinary Instructor Rob Cabreros said his classes are full and there is a waiting list. “It”s a very popular program. The food industry has really changed,” he said. “Becoming an executive chef or a Sous chef has become an intriguing career path for many.”
Cabreros is thoroughly impressed with his current students and well as his alumni. “I have a super-talented group of students this semester and my former students continue to make me proud,” he said. “I have multiple students working in management positions in Lake County restaurants. That shows me that my students are successful and ambitious. They have the talent and the knowledge to succeed in the culinary world when they leave here.”
Cabreros added that he is particularly proud of his students who won first place in the Pear Festival with their almond pear tart. “They worked hard to master that recipe and it really paid off,” he said. Cabreros recognized students Sean Grant, Richard Biggs, Shari Sawle, Jennifer Bonsey, Alex Robaugh, Max Scandell and Melissa Beeler.
“The culinary program has fast become a leading program at the Clear Lake Campus. People who are interested need to enroll early,” Cabreros said.
Those interested in the class, or just the food, can get a taste of what the culinary course has to offer when the Culinary Club hosts its fall buffet fundraiser from 5 to 7:30 p.m. on Friday. The menu will include slow-roasted, salt-crusted prime rib, shrimp scampi, smoked pork chop with apple-walnut chutney, vegetarian portobello, roasted Yukon potatoes, brown sugar, butter-glazed sweet potatoes and butternut squash, roasted seasonal vegetables, fresh baked biscuits, homemade Foccia and full salad bar. Desserts include buttermilk pie, pumpkin mousse and carrot cake. Tickets are priced at $20 per person.
Open enrollment at YCCC begins one week from today on Dec. 8. Visit the campus at 15880 Dam Road Extension in Clearlake to learn more about what the college has to offer.
Aroma”s student restaurant is open from 11:30 a.m. to 1 p.m. Tuesdays, Wednesdays and Thursdays while class is in session. Coffee and pastries are available at 9:15 a.m.
