LBCC Culinary Arts: Meet the Chefs

The Commons at LBCC has the feel of a college cafeteria combined with food fit for fine dining.

Student chefs learn how to manage their time in the kitchen, how to prepare and cook a variety of foods, and how to use essential equipment found in industrial kitchens. Preparing them for a future in the food industry, the culinary arts students have access to a state-the-art wood-fired oven for pizzas and calzones, a bakery for tempting treats, and grills for limitless creations.

Meet three of the students that serve up their creations to hungry patrons in the cafeteria.

"In middle school I went to Outback Steakhouse and thought it was cool how the manager came out and talked to everyone." - Sami Kline

Since her dining experience in middle school Sami Kline knew she wanted to work in a high-speed industry. A sophomore at Oregon State University majoring in Nutrition and Food Service, she transferred to LBCC's Culinary Arts program. 

Approaching graduation in June she hopes to find a career in restaurant management or hospitality. Her experience in the LBCC Culinary Arts program has taught her how to use her time more efficiently in the kitchen.

Her favorite thing to cook is stir-fry. Growing up she watched her mom cook it often and she now likes to play around with it herself. Never making it the same, she searches for the freshest vegetables at the store to create a new flavor every time.

Jason Richmond

 "I started working in a kitchen and realized it was something I really enjoyed and wanted to do." - Jason Richmond

Aware that he could excel quickly in the LBCC Culinary Arts program, Jason Richmond is in his second year. 

After graduation he hopes to find a career as a chef on a cruise ship, private yacht, or at a resort. His motivation is to be able to cook and travel at the same time.

So far in his training at the college he has enjoyed learning about Charcuterie, which is cooking and preparing meats such as sausage and other cured meats.

His favorite food to cook is good 'ol homestyle comfort and grilled foods with a Southern twist but "a little fancier." He looks forward to continuing to learn and experiment with it.

Winny Hu

 "My parents always had a restaurant and I've been helping them since I was little." - Winny Hu

Growing up in the industry and helping at her family's Japanese restaurant in California, baking is what made Winny Hu want to enroll in LBCC's Culinary Arts program.

In her first year at the college, she has learned how to make sauces and soups and enjoys the opportunity to add her personal touch of  spices and flavors to make them her own.

Her goal is to one day open her own restaurant or bakery. She enjoys the sense of urgency in the kitchen and the "get the food on the line or you're dead" intensity.

Her favorite cooking tool is a giant wok. She has the freedom to throw whatever she wants into it and likes the fire and smoke it makes while flipping her creations.