If you arrived late, you went hungry. “We made about a hundred pounds of food, plus…and itÂ´s gone!” said an amazed Jacob Harris of Twain Harte. He is one of more than two dozen student chefs in the Columbia College summer Culinary and Pastry Arts Institute.
As part of their training, students present a theme buffet each Thursday. This summer, 20 chef students plan, prepare and serve the popular weekly luncheons that are open to the public campus Cellar Restaurant.
We asked this happy diner from Sonora – in between bites – what he thought of the food. “So far, so good.”
This weekÂ´s theme was a trip on the Bayou. Menu items included blackened alligator, Louisiana-style barbecued shrimp, jambalaya, deep-fried okra and more. The popularity of the noon-time buffet even caught program chef instructor Gene Womble by surprise. “Yes, they are becoming very popular,” said Womble.
Next week the class will prepare a Mexican theme buffet, and the final week, students will do outdoor barbecue fare.
The weekly buffet is $7 per person and will run through Thursday, August 7th.