Showing off their efforts for the day with a smorgasbord of tasty Southern cuisine prepared in the teaching kitchen at the DSLCC Rockbridge Regional Center are, from left: Culinary Arts Program Head Mike Lund; Vickie Bell, teaching assistant; and second year students Xavier Reid of Covington; Lizzie McMakin of Waynesboro; and Trevor Wright of Buena Vista. For more information contact Lund at (540) 261-1221, ext. 263514, or email mlund@dslcc.edu.
This is the first in a series of occasional feature articles to spotlight the many different programs offered at Dabney S. Lancaster Community College.
On most Wednesday afternoons, tantalizing aromas emanate from the teaching kitchen at the Dabney S. Lancaster Community College Rockbridge Regional Center in Buena Vista.
Culinary Arts Program Head Mike Lund’s “American Regional Cuisine” (HRI-207) class of second -year Culinary Arts students are usually busy preparing a variety of culinary delights.
On a recent Wednesday, the mouth-watering Southern cuisine menu included fried chicken, pecan-encrusted fried catfish, BBQ and cole slaw, hush puppies, collard greens with ham hocks, and onion tarts.
The students are expected to research, prepare and cook the items each week. Any instructor, staff member or student lucky enough to be at the RRC that day is welcome to enjoy the feast, and there are hardly ever any leftovers, says Lund.
His students’ final exam PowerPoint presentation will be to research a particular region’s history, find 3 famous chefs or restaurants, give examples of ingredients and products unique to that region, and prepare a menu of appetizers, soup, main courses and desserts. Featured will be Tex-Mex, Floribbean (a mix of Florida and Caribbean) and Hawaiian.
All three of Lund’s second year students are on course to earn their Associate Degrees in Culinary Arts and Management from DSLCC this May:
Trevor Wright, 19, is a 2020 Parry McCluer High School graduate, who started out in the General Studies program at DSLCC before joining the Culinary program. He was having trouble deciding on a career path, when his father reminded him he has always enjoyed cooking.
Twenty-year-old Xavier Reid of Covington is a 2020 Alleghany High School graduate who completed the culinary program at Jackson River Technical Center before enrolling at DSLCC. Xavier is currently completing his internship at the Omni Homestead, where he hopes for an opportunity to stay on full time after graduation.
Lizzie McMakin, 21, makes the trip to Buena Vista from her home in Waynesboro, where she has been employed by a small family-owned restaurant for the last several years. Her employer has been very supportive and has encouraged her to pursue a degree, she says. She also plans eventually to obtain a business degree from James Madison University.
“A career in the Culinary field can allow the student basically any opportunity they choose,” says Lund. “Whether you work at one of the many fantastic local restaurants or resorts, or travel the globe honing our skills, the possibilities are endless.”
“My career has afforded me a lifetime of memories and friends,” he adds. “I love getting to share my unique experiences in the Culinary world with the students every day.”
There are no prerequisites to enroll in the DSLCC Culinary Program, which provides pathways from the Culinary Arts Certificate into the Business Management with Specialization in Culinary Arts AAS degree, notes Dr. Benjamin Worth, Vice President for Academic Affairs.
For more information about the Culinary Arts Program at DSLCC, contact Lund at the Rockbridge Regional Center at (540) 261-1221, ext. 263514, or email mlund@dslcc.edu.