Success Stories
Culinary
Program Serves the Food Service Industry
by Chris Cunningham
Jack
Strong got his first taste of the culinary industry when he was managing
a fast food restaurant on the Oregon Coast. He always knew he wanted to
cook for a living but soon realized he would need a culinary arts degree
if he were to achieve his career goal of working as a fine foods chef.
After comparing costs and curricula among several culinary programs around the country, Strong chose the Culinary and Food Service Management program at Lane Community College. While culinary arts diplomas at private schools range from $20,000 to $30,000, Lane’s program expenses are reasonable: The one-year certificate in Food Service Management runs approximately $5,150; the two-year associate of applied science degree in Food Service Management totals $7,795; and the Culinary Option program costs $8,167. These expenses generally cover uniforms, tools, lab fees and books. Lane’s staff-student ratio of 18:1 is ideal for the hands-on approach so vital to learning culinary arts, Strong says. “(The college) is personable,” and the faculty is “very approachable and easy to talk to.”
Strong says Lane’s coursework gave him a well-rounded background in restaurant operations. He especially praises a series of three food preparation classes taught by chef instructor Don Savoie (now being taught by chef instructor Guy Plaa) that covered salads and soup stocks to sauces and meats.
Applying theory to practice was the next step. Armed with a solid knowledge of international culinary techniques and vocabulary, and a mastery of equipment ranging from food processors to meat slicers, Strong prepared and served fine food in the Renaissance Room, Lane’s student-run restaurant offering low-cost, gourmet lunches to staff, students and community customers. He sharpened his organizational skills by serving as co-chef in two college-sponsored Classical Cuisine dinners—community events that sell out to 200-plus crowds each term.
His hard work earned him Lane’s student chef of the year award in 1996.Strong says he “got lucky” just before graduating with his two-year degree in 1996. Adam Bernstein, owner and executive chef of the upscale Adam’s Place restaurant in downtown Eugene, offered Strong an entry level kitchen job. He rose quickly through dinner prep and dessert positions to his current post as Adam’s co-executive chef.
These days, Strong still has his hands in the kitchen but also handles such tasks as budgeting, staffing and scheduling, catering and menu planning. “I like what I do, so I don’t mind the hours,” the 27-year-old Strong says of his 60-hour a week job. “When I’m having fun, it doesn’t seem as much like work.”
Clive Wanstall, Lane’s interim executive chef of conference and culinary services believes the Culinary and Food Service Management program is valuable because it offers students a range of learning experiences. Besides food preparation, students learn about restaurant business practices, culinary research and events management concepts. “We want them to be successful,” Wanstall says. “Even after the first year, they are employable.” Students may enter the workplace in entry level kitchen positions, he adds, and often advance because of the diverse skills they bring to their jobs. The Downtown Athletic Center, Eugene Hilton, Marche Restaurant and Oregon Electric Station are among the local restaurants that have hired Lane’s culinary graduates.
Today, Lane offers a new state-of-the-art prep kitchen and a high-tech culinary demonstration classroom in the new conference center on the main campus. The center is available for the conference, catering and banquet needs of area businesses.
For more information about the Culinary, Hospitality and Food Service Management program, call (541) 463-3503.
