Graduates of Great Bay Community College’s Culinary Arts and Sustainable Foodways program were celebrated at an end-of-program dinner held at the teaching kitchen at The 801 on Islington Street in Portsmouth.
Students: Jake Bachelder, Zander McNeal, Jasmine Ousterhout, Julien Pullo, Marie Wood
Students showcased their skills by preparing a six-course meal under the guidance of their instructor-chefs and Culinary Program Coordinator Jennifer Guptill. Attendees included graduates’ families, GBCC President Dr. Cheryl Lesser, Director of Workforce Development Lynn Szymanski, and other CCSNH senior staff.
The impressive menu featured a charcuterie board followed by courses including mixed greens salad with strawberry-rhubarb vinaigrette, spinach-mushroom rotolo, spring vegetables with quinoa, pan-seared fish cakes, Indian butter fried chicken, and caramel-raisin bread pudding for dessert.
“Students were assigned a course with very vague parameters (seafood, chicken, baked pasta, salad, vegetable main course, dessert”, said program partner and Instructor, Evan Mallet. “Each student exceeded expectations by researching, proposing, editing and scaling recipes to showcase the skills and knowledge they had acquired. At the dinner, they spoke from the heart as their course was presented, explaining how their dish came to be, and how it embraced their interests as well as those of the program.”
The innovative 12-week program Culinary Arts & Sustainable Foodways program was developed through a partnership between GBCC and three James Beard-nominated chefs and restaurateurs: Evan Mallett (Black Trumpet), David Vargas (Vida Cantina, Ore Nell’s), and Jay McSharry (JGroup Hospitality).
Students receive 10 hours of weekly classroom instruction from top local chefs including Mallett, Matt Louis (Moxy, The Franklin), and Brendan Vesey (Botanica Restaurant and Gin Bar). Also included is an online nutrition course taught by Registered Dietician Hannah Wolf. The program also features guest speakers and visits to local farms and purveyors, complemented by five hours of weekly on-the-job training through externships at local establishments.
“I am so proud of everything that the students accomplished in just 12 weeks” said Dr. Cheryl Lesser, President of Great Bay. “I am also very grateful to all involved in building this program, for the passion they brought to it, and for their vision for the workforce. It is a wonderful example” she continued, “of how GBCC works with our regional partners to offer relevant training to help fill employer demand across industries.”
Education on sustainable practices—including reducing food waste, sourcing local and organic ingredients, and understanding food distribution ecosystems—is also a key program component.
“Because the world we live, cook and eat in faces tremendous sustainability challenges,” said Mallet, “it is important to us that students of this program gain an understanding of regenerative farming practices, sustainable seafood choices, food waste reduction, food security initiatives, and responsible culinary practices. This knowledge distinguishes this program from others like it and promises to offer an original educational opportunity for aspiring cooks anywhere.
Graduates of the program also receive their ServSafe Food Manager Certification from the National Restaurant Association and a Culinary Arts Digital Credential from GBCC verifying their accomplishments and skills.
Several of the graduates were already employed in the culinary field and will continue working with enhanced skills at establishments including Black Trumpet, The Black Birch, and Vida Cantina.
“I loved it” said one graduate. “The program was exciting, jam-packed with a wide range of learning experiences and real-world simulations. It’s a powerful launching pad into the restaurant workforce. I almost wish I could take it all again!”
Enrollment is currently open for the next program starting this September. More program information is available at Great Bay Community College
“I am so proud of these students and this program”, said Mallet,” It has been an extraordinary realization of a dream and an answer to a need. I hope the NH Seacoast knows what a good thing this is.”
