Working with Executive Chef Alicia Rivera means going to summer camp in June. This 5-day experience for kitchen managers and staff is designed to reinforce best practices in food service, teach new and enhance existing skills, and encourage the incorporation of smell, taste, and creativity in cooking.
“I believe in ongoing education; this is the key for success,” said District Executive Chef Rivera, PCII, CEPC. “The best training is when you can spark your team’s interest. They will give you excitement and the best energy because you ignited that spark!”
Each day of camp unfolded a new chapter in the art of cooking, beginning 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 encouraged interactive learning, urging staff to engage with recipes and question every step of the culinary process.
The second day dove into the craft of homemade pasta, exploring diverse cooking methods and the art of plating. Staff were also taught 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.
Pastry making and baking took the spotlight on the third day, 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 with Moroccan and Tunisian cuisine, where traditional cooking vessels and spices were the teachers. The day was rich with the exploration of 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 is meant to be a transformative experience that reshapes 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 with them,” continued Chef Rivera. “Food is memory, and every summer we create memories together.”
