On Thursday, Oct 24, guests at Taste of Mesa will be able to sample multiple culinary delights prepared by Mesa College Culinary Arts students and alumni. VIP Guests will be invited to a private tour of the organic garden, to mix and mingle behind the scenes with students and alumni, and serve as judges for the Cook-off competitions. Award-winning local chefs will be offering cooking lessons for the silent auction to help raise funds, including Chef Mark Schimtt of Fort Oak, Chef Amy DiBiase of InterContinental, Chef Joe Burns from Waters Fine Catering, Farmer Chistina Ng from the Berry Good Food Foundation, Farmer Jack Ford of Taj Farms, Chef Kevin Templeton of Barleymash, and Chef Flor Franco of Franco on 5th. Members of the public are invited to attend.
“Culinary and Hospitality is a billion dollar industry in San Diego and local businesses recognize the value that our students provide,” stated Dr. Pamela Luster, President. “Taste of Mesa is a fantastic event where our students get to showcase the culinary skills they will use to enter that industry, and guests get to sample the cuisine and participate in a fantastic interactive experience.”
Tickets for Taste of Mesa are available at www.sdmesa.edu/TasteofMesa. Taste of Mesa features internationally-inspired cuisine and two cook-off competitions between alumni, students and advanced baking teams. Members of the public are encouraged to attend this family-friendly event (see photos from 2018 Taste of Mesa). Proceeds from the event will benefit the Mesa College Culinary Arts Management Program.
Guests will get to sample fresh-made cuisine, enjoy competitions featuring local celebrity chefs, and bid on silent auction items. Auction items will include cooking lessons with award-winning local chefs. Winners and their friends will have an experience of a lifetime learning from each chef how to create a signature dish.
Students in Culinary Arts/Culinary Management enjoy practical hands-on approach to innovative methods and classical techniques, as well as numerous cuisines. A rigorous training program combines both laboratory and general education coursework, in addition to business courses including supervision and cost control. Graduates of the program are well-prepared, with nearly 100% finding jobs within the industry. Many have gone on to be successful chefs, managers, caterers and owners. Proceeds from “Taste of Mesa” will be used to purchase ingredients that will help train students for the farm to table style restaurants that are becoming more common in today’s market and prepare them to become valued employees in the service industry.
Taste of Mesa will be held on Thursday, October 24, 2019, 5:30-8:30p p.m. To purchase tickets, visit www.sdmesa.edu/tasteofmesa.
$50 for the general public, faculty and staff
$25 for students
$10 for children 12 and under
$75 VIP Tickets, which include:
- A private reception on the patio in the Organic Garden
- Early access to the silent auction of Dine with a Chef
- Invited to judge of both the cooking and decorating contest
- Mix and mingle with the contestants after the competition
- Receive a culinary gift bag
- Will be publicly acknowledged on the VIP Wall of Fame