Working with Executive Chef Alicia Rivera feels like attending summer camp in June. This 5-day program for kitchen managers and staff is crafted to reinforce best practices in food service, teach new skills, enhance existing ones, and inspire creativity through the senses of smell and taste.
“I believe in ongoing education; this is the key to success,” said District Executive Chef Rivera, PCII, CEPC. “The best training sparks your team’s interest, igniting excitement and energy!” Each day of camp introduced a new chapter in culinary arts, starting with mastering the foundational five mother sauces and advancing knife skills on Day 1. Safety and efficiency were emphasized, with daily reviews of kitchen safety and personal protective equipment. The curriculum promoted interactive learning, encouraging staff to engage with recipes and question each step of the culinary process.
On the second day, participants delved into homemade pasta, exploring diverse cooking methods and the art of plating. Staff learned the importance of food presentation, including photography and precise temperature control. The concept of WEST—Welcome, Engage, Smile, and Thank You—was introduced, fostering a holistic approach to culinary arts. The third day focused on pastry making and baking, where precision met creativity. From apple custard tarts to the science of bread-making, staff learned the meticulous nature of baking and the importance of temperature and mixing methods.
The fourth day was a cultural journey into Moroccan and Tunisian cuisine, with traditional cooking vessels and spices as the teachers. Participants explored unique flavors and techniques, culminating in the creation of dishes like Brik and Chicken Tomato Jam.
The grand finale, a competition day, challenged staff to showcase their newfound skills. With a selection of secret ingredients, they crafted a three-course meal, demonstrating their proficiency and creativity under the pressure of a four-hour deadline. This immersive program was not just about recipes and techniques; it aimed to be a transformative experience, reshaping the way aspiring chefs view the culinary world.
“I love teaching this program in the summer because I get to share my passion for food,” Chef Rivera continued. “Food is memory, and every summer, we create memories together.”
