The Culinary Arts program will be catering to the sweet teeth of EPCC with the grand opening of a bakery at the TM campus.
Scheduled to open on Feb. 14, The Harvest Pantry will be offering pies, tarts, tea cakes, cookies and more with prices ranging from $1.75 to $2.25, according to Suzy Holcomb, culinary arts lab assistant and Jesus Lugo, culinary arts instructor.
Confections such as chocolates and candy are priced according to weight, said Lugo.
Located in the cafeteria area, customers may sit and enjoy their
baked goods and beverages from 8 a.m. to 2 p.m. on Tuesdays and Thursdays.
“It’s [the bakery] nonprofit with proceeds going toward the Culinary Arts program,” said Lugo. “We’re doing this for the students, but it’s open for everyone.”
He also said that freshly baked goods will be replenished twice a day, depending on the demand. Confections are made the day before. According to the instructor, there may be breakfast items like pancakes and waffles.
Also in TM, the Culinary Arts restaurant Le Ecole de Escoffier will be serving something a little different for their guests.
It will be introducing an a la carte menu instead of the usual menu that has been offered since the restaurant opened in 2001.
Menu items include stuffed chicken breast for $12.50, pork cutlets with apple brandy sauce over rice pilaf ($13.75) and steak au poivre ($14.50).
Substitutions are available for customers with special dietary needs but chefs must be told in advance, when reservation a seat.
The restaurant offers student chefs the opportunity to to create and serve their own dishes.
“I’ve learned quite a bit, and we’re all able to work together very well,” said Edgar Morales, student chef. He attributes the faculty on making the Culinary Arts program as realistic to the true world of restaurants as possible.
“Chef Webb and the assistant chefs try to create a real restaurant experience. We like to prepare the kitchen and some of the dishes at least two days in advance, depending on what’s going to be served,” Morales said.
Another student, Roger Ortega said a lot is expected from the cohort of the program.
“Chef Webb told us from the beginning that if we aren’t here to work hard and put in a good effort, then this isn’t the place for you,” said Ortega. “You have to have a passion for food to work or continue in this program.”
Le Ecole du Escoffier is open every Wednesday from 11:30 a.m. to 2:30 p.m. for lunch and 7 to 9:30 p.m. for dinner.
Call the Culinary Arts program at 831-5061 for reservations, which must be made a week in advance.
