The highly anticipated new Culinary Arts & Sustainable Foodways 12-week certificate program is underway at Great Bay Community College, with the first cohort of students learning from top Seacoast chefs in preparation for careers in the booming local restaurant industry.
Co-created by leading Portsmouth-area chefs and Great Bay to address a pressing industry need to recruit the next wave of talented culinary professionals, the Culinary Arts and Sustainable Foodways curriculum launched in February with twelve hours of classroom instruction and five hours of on-the-job training weekly through externships at local establishments.
The program evolved from conversations between Great Bay President Dr. Cheryl Lesser and three James Beard-nominated chefs and restaurateurs: Evan Mallett, chef and owner of Black Trumpet in Portsmouth; David Vargas, chef and owner of Vida Cantina and Ore Nell’s; and Jay McSharry, founder and CEO of JGroup Hospitality.
During the early days of the program, students practiced and developed knife skills; heard from a local organic farmer and produce buyer; and tackled several recipes designed exclusively for the program by the founding chefs. Over the coming weeks, they will hear a series of talks by award-winning experts in their respective culinary fields. Jarrod Spangler, owner of Maine Meat in Kittery will provide an animal butchery demonstration to illustrate nose-to-tail utilization of animals where no part is wasted.
Sustainability, which refers to how our actions impact individuals, communities, and the environment, is a core part of the curriculum. The program highlights the differences between conventional farming and regenerative farming; sustainable fisheries; alternative and modern farming techniques that address productivity; reduction in food waste; and the impact of the changing environment on food supplies; among other topics.
As part of that effort, Great Bay has created a partnership with Gather, the nonprofit organization that provides food to people experiencing hunger. The team at Gather’s Seacoast Waste Not program collects all perishables from class, including fresh-cut vegetables and other ingredients, and utilizes them in food offerings to the community. During one week of the partnership, the cooks at Gather made large batch of chili.
“Food security, as it relates to sustainability, means ensuring that we do our part to provide healthy food for our entire community as well as future generations,” said Mallett, whose restaurant has become a model for local food sourcing and community involvement.
Jennifer Guptill, Culinary Program Coordinator, organized and implemented original volumes of educational content, including recipes, sustainability lectures, and an intensive curriculum. Herself a graduate of a culinary institution, Guptill said, “This isn’t just another culinary program, it’s a unique opportunity to learn sustainable practices from local professional chefs who are serious about the future of food and food systems. While the program is rooted in our community, it’s a game changer for anyone serious about this field.”
Instructors include Mallett; Moxy and The Franklin chef/owner Matt Louis; and Botanica Restaurant chef/owner Brendan Vesey; as well as registered dietician Hannah Wolf.
“This dream has become a reality made possible by so many talented contributors prior to launch, but also to the diverse, intelligent and inquisitive students in our first cohort,” Mallett said.
One student from the current cohort praised the program, saying, “The Great Bay culinary arts course has far exceeded my expectations. The chef-instructors expertly impart their extensive knowledge through a carefully planned progression of hands-on learning experiences. The classes and externships are intense, yet incredibly exciting.”
Students who complete the final exam will receive their ServSafe Food Manager Certification, recognized by the National Restaurant Association. They also will receive their Culinary Arts Digital Credential that verifies their accomplishments and documents their skills.
“Great Bay Community College is so proud to be part of the culinary arts story in Portsmouth,” said Dr. Lesser, Great Bay’s president after attending a class recently. “We saw a need and are fortunate to work with community partners that brought it to fruition. And now we begin to envision the incredible place that we can take the program. It’s so inspiring to see the program in action.”
