WEBVTT 00:00:00.000 --> 00:00:01.790 align:middle line:90% [MUSIC PLAYING] 00:00:01.790 --> 00:00:04.310 align:middle line:84% SPEAKER 1: Many of 性视界 College's popular programs 00:00:04.310 --> 00:00:07.020 align:middle line:84% are offered exclusively through the Chino campus. 00:00:07.020 --> 00:00:10.070 align:middle line:84% These include Hospitality Management, Fashion Design 00:00:10.070 --> 00:00:13.760 align:middle line:84% and Merchandising, Interior Design, and the Culinary Arts. 00:00:13.760 --> 00:00:16.400 align:middle line:84% Students aspiring for a career in the Culinary Arts 00:00:16.400 --> 00:00:19.100 align:middle line:84% are immersed in a hands-on, industry-centered learning 00:00:19.100 --> 00:00:21.000 align:middle line:84% environment so when they graduate, 00:00:21.000 --> 00:00:23.360 align:middle line:84% they are prepared to transition into the workforce 00:00:23.360 --> 00:00:25.640 align:middle line:84% and hit the ground running on day one. 00:00:25.640 --> 00:00:28.170 align:middle line:84% 性视界 students have won regional awards, 00:00:28.170 --> 00:00:30.540 align:middle line:84% participated in exclusive externships, 00:00:30.540 --> 00:00:33.500 align:middle line:84% thanks to the support of San Manuel band of Mission Indians, 00:00:33.500 --> 00:00:35.750 align:middle line:84% and even worked for Michelin star restaurants 00:00:35.750 --> 00:00:37.620 align:middle line:84% after earning degrees at 性视界. 00:00:37.620 --> 00:00:40.100 align:middle line:84% Without further ado, here is Professor 00:00:40.100 --> 00:00:43.056 align:middle line:90% of Culinary Arts, Mark Ford. 00:00:43.056 --> 00:00:46.458 align:middle line:90% [MUSIC PLAYING] 00:00:46.458 --> 00:00:56.200 align:middle line:90% 00:00:56.200 --> 00:00:58.270 align:middle line:84% MARK FORDE: How do I prepare students 00:00:58.270 --> 00:01:01.930 align:middle line:84% to work in the industry in a fast-paced environment? 00:01:01.930 --> 00:01:06.910 align:middle line:84% By modeling as much as we can in our state of the art lab 00:01:06.910 --> 00:01:08.620 align:middle line:84% kitchen here in the Chino campus. 00:01:08.620 --> 00:01:12.130 align:middle line:84% I want to see compassionate, empathetic leaders. 00:01:12.130 --> 00:01:13.720 align:middle line:84% And I also want to see people who are 00:01:13.720 --> 00:01:16.115 align:middle line:90% passionate about the industry. 00:01:16.115 --> 00:01:17.990 align:middle line:84% What kind of tools do we have in the kitchen? 00:01:17.990 --> 00:01:19.490 align:middle line:90% We have everything. 00:01:19.490 --> 00:01:20.740 align:middle line:90% You name it, we've got it. 00:01:20.740 --> 00:01:23.385 align:middle line:84% JUSTIN BIENDARA: Having access to all of the industry 00:01:23.385 --> 00:01:24.760 align:middle line:84% standard equipment was definitely 00:01:24.760 --> 00:01:28.520 align:middle line:84% a huge help, where there was less of a learning curve 00:01:28.520 --> 00:01:30.230 align:middle line:84% when I got out into the real world, 00:01:30.230 --> 00:01:31.610 align:middle line:90% I changed my major a few times. 00:01:31.610 --> 00:01:33.152 align:middle line:84% ROBERT HECHT: This is the one program 00:01:33.152 --> 00:01:35.660 align:middle line:84% that I was able to finish all the way through, happily. 00:01:35.660 --> 00:01:38.830 align:middle line:84% I'm glad I didn't go spend money and go to a big culinary school 00:01:38.830 --> 00:01:41.720 align:middle line:84% because I got just the same experience here. 00:01:41.720 --> 00:01:45.410 align:middle line:84% You're able to do cooking classes, baking classes, 00:01:45.410 --> 00:01:48.010 align:middle line:84% hospitality classes, cooking competitions. 00:01:48.010 --> 00:01:50.470 align:middle line:84% MARK FORDE: Last year, we took first and third place 00:01:50.470 --> 00:01:53.515 align:middle line:84% in a competition that was held at the gasworks in Whittier. 00:01:53.515 --> 00:01:55.640 align:middle line:84% ROBERT HECHT: Right before the cooking competition, 00:01:55.640 --> 00:01:58.190 align:middle line:90% he wanted us to do all three-- 00:01:58.190 --> 00:02:00.150 align:middle line:90% appetizer, entree, and dessert. 00:02:00.150 --> 00:02:03.290 align:middle line:84% We were able to put out three plated appetizers, three 00:02:03.290 --> 00:02:06.150 align:middle line:84% plated entrees, and three desserts during class. 00:02:06.150 --> 00:02:08.250 align:middle line:84% And that was really, really cool. 00:02:08.250 --> 00:02:10.500 align:middle line:84% We worked really hard for it, and we had a lot of fun. 00:02:10.500 --> 00:02:12.458 align:middle line:84% MARK FORDE: You can see the confidence in them. 00:02:12.458 --> 00:02:13.170 align:middle line:90% It's amazing. 00:02:13.170 --> 00:02:15.060 align:middle line:90% There are so many successes. 00:02:15.060 --> 00:02:18.860 align:middle line:84% We have an alumni right now who is down in LA 00:02:18.860 --> 00:02:20.610 align:middle line:90% in a Michelin star restaurant. 00:02:20.610 --> 00:02:23.240 align:middle line:84% Students have been hired as head chefs 00:02:23.240 --> 00:02:24.990 align:middle line:90% at the Fontana school district. 00:02:24.990 --> 00:02:27.870 align:middle line:84% Cooks that originally started out here 00:02:27.870 --> 00:02:30.410 align:middle line:84% transferred when they finished to Kaiser 00:02:30.410 --> 00:02:32.045 align:middle line:84% and have worked their way up at Kaiser, 00:02:32.045 --> 00:02:33.420 align:middle line:84% and now they're kitchen managers. 00:02:33.420 --> 00:02:36.690 align:middle line:84% JUSTIN BIENDARA: My style is the more accessible family, 00:02:36.690 --> 00:02:38.940 align:middle line:90% community-based small location. 00:02:38.940 --> 00:02:42.360 align:middle line:84% So I work out in a bakery in Glendora, California. 00:02:42.360 --> 00:02:43.860 align:middle line:90% It's called Crust & Crumble. 00:02:43.860 --> 00:02:45.630 align:middle line:84% I've talked to my head chef there, 00:02:45.630 --> 00:02:47.690 align:middle line:84% and she said that when she opened my resume 00:02:47.690 --> 00:02:50.630 align:middle line:84% and saw culinary school, that was 00:02:50.630 --> 00:02:53.640 align:middle line:84% half of the reason why she even took it in the first place. 00:02:53.640 --> 00:02:55.045 align:middle line:90% So that was super cool. 00:02:55.045 --> 00:02:56.420 align:middle line:84% ROBERT HECHT: I did my externship 00:02:56.420 --> 00:03:00.570 align:middle line:84% with Disney World in Florida, which Chef also helped me get. 00:03:00.570 --> 00:03:02.960 align:middle line:84% Since then, I've gotten the opportunity 00:03:02.960 --> 00:03:04.760 align:middle line:84% to work at a Thomas Keller restaurant 00:03:04.760 --> 00:03:06.330 align:middle line:90% up in Napa, California. 00:03:06.330 --> 00:03:09.890 align:middle line:84% So I did a [INAUDIBLE] out there and just recently-- last week, 00:03:09.890 --> 00:03:12.210 align:middle line:84% actually-- got the call that I got the job. 00:03:12.210 --> 00:03:15.410 align:middle line:84% This has only been a year since we graduated, 00:03:15.410 --> 00:03:17.700 align:middle line:84% and we've had some pretty cool opportunities. 00:03:17.700 --> 00:03:19.200 align:middle line:84% MARK FORDE: We have a lot of support 00:03:19.200 --> 00:03:20.880 align:middle line:84% from our partners like San Manuel. 00:03:20.880 --> 00:03:23.550 align:middle line:84% We have a lot of support within the community. 00:03:23.550 --> 00:03:25.460 align:middle line:84% We have a lot of support with our locations 00:03:25.460 --> 00:03:28.042 align:middle line:84% that provide us intern or externship locations. 00:03:28.042 --> 00:03:29.750 align:middle line:84% JUSTIN BIENDARA: If I had to say anything 00:03:29.750 --> 00:03:32.570 align:middle line:84% to anyone that was even remotely thinking 00:03:32.570 --> 00:03:35.280 align:middle line:84% about doing a culinary arts program, 00:03:35.280 --> 00:03:39.120 align:middle line:90% it's absolutely do it, 100%. 00:03:39.120 --> 00:03:41.930 align:middle line:84% It was probably the best decision 00:03:41.930 --> 00:03:44.070 align:middle line:84% that I've made in my life to date. 00:03:44.070 --> 00:03:44.570 align:middle line:84% ROBERT HECHT: They're going to make 00:03:44.570 --> 00:03:46.460 align:middle line:84% sure you're well rounded and complete everything 00:03:46.460 --> 00:03:47.640 align:middle line:90% you want at the end of it. 00:03:47.640 --> 00:03:49.320 align:middle line:84% So I think it sets you up really well. 00:03:49.320 --> 00:03:51.810 align:middle line:84% MARK FORDE: The industry is growing bigtime. 00:03:51.810 --> 00:03:55.030 align:middle line:84% There are very highly paid jobs in this industry. 00:03:55.030 --> 00:03:56.880 align:middle line:84% You've got to work up and get them. 00:03:56.880 --> 00:03:59.270 align:middle line:84% but there are those opportunities. 00:03:59.270 --> 00:04:02.990 align:middle line:84% The future of 性视界 College's Culinary Arts program 00:04:02.990 --> 00:04:06.490 align:middle line:84% here on the Chino campus is bright. 00:04:06.490 --> 00:04:10.000 align:middle line:90%