Cerritos College Culinary Arts Program on the American Health Journal

Uploaded by CCDeptDivVideo on 29.08.2012

[This program may contain graphic content which may be disturbing to some viewers.]
>> Announcer: Special thanks to the people who have made production of the American Health
Journal possible. Toshiba Medical Systems providing physicians with imaging tools to
improve diagnosis since 1914. This program as been presented in part by Ledesma and Meyer
Construction building for a common vision and generous assistance from HF Healthcare
serving the hemophiliac community. The American Health Journal, bringing you the latest information
on medicine psychology, diagnosis, treatment and prevention. Major medical advances are
made each week and each week the American Health Journal keeps you up to date.
>> Roger Cooper: Welcome to another special edition of the American Health Journal. I’m
your host, Roger Cooper. On this program, we’ll have the opportunity of visiting Cerritos
College Culinary Arts Program to learn how they’ve integrated healthy cooking into
their curriculum. It’s proven to be life changing for their students. We’ll also
speak with instructors including the chef instructor to learn about how this course
prepares their students for entry level positions in the restaurant and hotel industry and even
inspiring many of their graduates to become future restaurateurs. All this plus some healthy
and tasty recipes they’ll tell us about later on in the program now on the American
Health Journal. Cerritos College has been training students in the field Of culinary
arts for over 25 years. This long term commitment has given the culinary arts department a strong
reputation for quality training throughout the restaurant industry. Their department
chair and chef instructor, Michael Pierini, discusses the healthier approach to cooking
that their students are now fully skilled in preparing.
>> Michael Pierini, Cerritos College Chef Instructor: I’ve been teaching for 18 years
and I’ve seen the introduction of the food network and the glamorization of our industry.
When I first started teaching I had to beg people to come into the industry. I had five
students my first semester. With Food Network and Emeril Lagasse and everybody else that
is a part of that whole network, it has helped us a lot. I do not have to do any advertising
marketing for my program. Unfortunately I have to turn away 20-30 students a semester.
Culinary school is a place in America, little bit in the European, has taken a traditional
apprenticeship program anywhere from six to ten years in length and condensed it down
to one and a half to two year intensified training program with a certificate With degrees…
and that’s the summary of a culinary school. What it is to me is a vibrant, exciting, fast
paced environment that gives a very quick shot to a group of students that are interested,
excited for the food industry for some reason whether it’s Food Network, a grandmother
or grandma, a grandfather that they cooked with as a child. It gives me a year and a
half to get them as many skills as I possibly can within a year but mainly to give ‘em
the skills to be able to go into any kitchen and get a job and to hold a job in that position
and also to build up the confidence and motivation. Confidence I think is the key to what culinary
school should be giving ‘em. I still fight healthy cooking in a commercial setting. At
home I’ve instituted it throughout my house. Commercially, I was trained French, I was
trained French traditions with an Italian background and the French tradition is not
healthy. It’s
just simply in moderations. We have much more obesity than the French do, obviously, but
it’s portion control. Commercially, I still add a lot of butter. I still add a lot of
fat. I experiment with my customers quite often with light, healthy cooking, with light
and healthy dishes. We put calorie contents and I typically find they never sell them.
If I tell them it’s healthy, they will not buy it. If I do not Tell them it’s healthy,
and I make it appear to be not a healthy dish, it sells really well. So, there’s kind of
an irony of it all. We have Weight Watchers on this campus. We have all kinds of weight
loss programs that I’ve seen over the years and they’ve always wanted me to put a four
or five hundred calorie dish on the menu and I refuse, absolutely refuse because I know
that’s the least selling item. If I earmark it as healthy and low calorie, nobody will
buy it. If it make it appear to be high calorie, high quantity, high carb, high starch, then
they will go all over it. I just don’t have to tell them it’s a low calorie item. We
have made changes in the United States with food particularly in the last five to seven
years in the way we process, the way we use chemicals to harvest our foods. Nowadays it’s
changed quite a bit. You’re getting hydroponic farming. You’re getting a lot more areas
dedicated just specifically to organic farming, so the well water is not contaminated. The
soil’s not contaminated, so, they’re going in fresh and natural. I think it’s become
trendy to go to Whole Foods Market and buy one bag of groceries for two hundred dollars
and get your little cloth bag and carry it home. I hope a trend stays to be the norm.
I hope it’s not just a trend. I hope it doesn’t go away like most trends. With food
you tend to watch ‘em, keep an eye on them and see if they stay and if they stay, they
become a cuisine. If they go away then it was just a fad, then you just go on to the
next thing. Healthy cooking, healthy eating, I hope is here to stay. I think the biggest
problem we had in America was in the eighties. We removed the home economics out of the middle
schools. I remember going to home economics in the seventh grade, seventh/eighth grade…
learned how to sew a backpack, learned how to use a sewing machine. I learned how to
make breakfast, make soups, stews and sometime in the eighties they dissolved all the home
economics classrooms, so people are graduating, becoming adults without ever knowing how to
crack an egg, cut a chicken, make a roast, to make a meal for themselves. So they rely
on fast food. They rely on convenient foods, microwave burritos, AM-PM. The big hang-up
now is we got to get our portion controls back in line. The quantity of food we eat
in America is just staggering. You go to Europe, you go to Italy, an entrée doesn’t weigh
seven pounds. It’s a small portion of food and it’s enough. It doesn’t stuff you
but it fills you up and it’s plenty of food and it’s going to take a while for Americans
to shrink their stomachs, shrink their eyes. The organics, a good start and healthy foods,
a little more less cooking on the foods is a great start but quantities of foods is where
we really have a problem. In America with the way health is going, the next generation
coming in is supposed to be the shortest lived generation we’ve had in a long time and
I contributed to our food and the way we’ve contaminated all of our food, our soil and
our water. In ten years, healthy food in ten years will level off to a point where I hope
it’s not a trend where it’s a staying power where it’s going to stay around for
15, 20 years. I hope we can resolve the psychological issues that we have with food and comfortness
of food. Comfort is a survival thing. It’s not anything else than it gives us energy
like putting gas in your car. You can have it taste good or not, but either way it needs
to be healthy, quality good food.
>> Roger Cooper: Coming up we'll have more on the Culinary Arts Program at Cerritos College.
>> Announcer: Need the latest news on the treatment for depressions, addiction or sleep
disorders? Now you can go online at AmericanHealthJournal.com, thousands of videos straight from doctors.
>> Roger Cooper: The culinary Arts program at Cerritos College is a combination of strong
academics and applied knowledge through hands-on applications. This includes fine dining, cafeteria
style, banquets and catering operations that make for a well-rounded
experience. We spoke with instructor Amanda Aiton about the goals for their students.
>> Amanda Aiton, Cerritos College Culinary Arts Instructor: Culinary arts students are
very passionate when they come into this program which does make it a lot easier to work with
them because they all have the same kind of common goal and ground, so, it makes it easy
for me as an instructor to help them and guide them because we all have the same goal together.
My goal is to help them achieve greater success in life in this career we're in and the students
are excited about that as well. Students in the program are very focused in what they're
doing, very driven. They all have the same common goal for their careers of being in
culinary arts and they are very passionate when they do come into the program.
>> Mark-Jayson Dazo, Cerritos College Culinary Arts Student: Culinary school is culinary
school. I love everything about it like... the way... especially here at Cerritos, they
teach you really well. They explain it in detail to the point where it just snaps in
your head. I think my favorite right now would be fabricating. It's like deboning chicken
or like breaking it down into like its portions--legs, thighs, breasts, wings or like fabricating
a whole pork loin. We take the ribs out. We take the tenderloin out. We take the sirloin
out and then portion it and give it to whatever station needs it. I think that's one of my
favorite parts of culinary school right now.
>> Amanda Aiton, Cerritos College Culinary Arts Instructor: Some of the culinary arts
students are very health conscious. I think over time through media and journals and everything
we've learned that eating healthier is going to have a better life style. So it's becoming
more of a trend now because customers come in wanting more healthy food. So we have to
learn how to create that healthy food for them and also knowing what's going into our
bodies as well as the customers has made it, to me, more fun being able to use more natural
ingredients, organic. I'm leaning towards that, so, it's a very more... in demand and
>> Brian Clark, Culinary Arts Student: Healthy cooking... it's actually a really big trend
right now. They're actually... for a whole week in the kitchen they teach you about healthy
cooking using. Don't use heavy cream. Use nonfat milk or don't leave the skin on the
chicken breast. Take it off. It saves about 120 calories. Today you hear about Paula Dean.
It came out that she had type-two diabetes and she cooks with butter. It's tasty once
in a while but in the lifestyle that we live in we don't get to exercise as much. Healthy
cooking is... it's a big deal.
>> Amanda Aiton, Cerritos College Culinary Arts Instructor: Although people want to eat
healthier and more organic and such, it's hard for people to change their taste buds
what they've been used to all those years, the fast food and greasy, fatty and still
being able to find something that they enjoy but having to be healthy for 'em. So that's
where a big challenge comes for us as instructors as well as for the students and then being
able to cater to that population out there.
>> Christina Garcia, Cerritos College Alumni: Because of my background in nutrition, in
foods and nutrition in culinary arts, I have that understanding that not everything in
life... not everything that you eat is healthy but there are modifications that you can make
that are absolutely simple. There are things in your cupboard, in your pantry that you
can modify at home at home. For instance, like chocolate dipped strawberries. Most people
think of, oh, a delicious dipped strawberry with rich chocolate on the outside but modify
it to dark chocolate. Dark chocolate is high in antioxidants and it's so much.... It's
a slight difference but you know that when you're eating it, it's something that's healthy
for you. Also, like making a grilled cheese, nowadays there are so many options that you
have. You have low fat cheese. You can grill it with whole wheat bread and low fat... low
fat cheese, whole wheat bread and there's a low cholesterol butter, no cholesterol butter
out there... so many options now that are so available to you at your local market even
like a Costco or Wal-Mart. You'll be amazed at the kinds of things you can find to modify
any diet.
>> Amanda Aiton, Cerritos College Culinary Arts Instructor: Many kids or even chefs around
the world they understand that you can't come up with anything new. It's all been... food's
been around forever. It's a matter of just tweaking it, making it something, yeah, like
you say, taking the oil out and adding something like maybe a... or even like a mayonnaise
I'll add in sour cream or a yogurt, something like that. You're just trying not to alter
the flavor but just altering the calories and the fat content inside. People are...
like certain things and don't like a lot of change so if you can give 'em what they want
and kind of sneak in the healthy without them really knowing it, then I think it's a win-win
for all of us.
>> Roger Cooper: Preparing foods for those with dietary needs, especially diabetics,
is a challenge their students are prepared for.
>> Amanda Aiton, Cerritos College Culinary Arts Instructor: We have to be prepared for
people who are diabetics walking into our restaurant. We always have to make sure we
have something that we can provide for them because it's not fair to them to not be able
to find something on our menu. We should also, because we know more about our food and our
ingredients, be able to tweak things where we can make it to accommodate them even when
it comes to desserts, even, trying to find stuff that we can substitute... a sugar free
dessert for them... even people that can't eat a lot of, with even diabetics, a lot of
carbs and being able to substitute that out with something that they can eat so they can
still enjoy the same meals and not feel neglected from the cafe.
>> Roger Cooper: We'll be back with some tasty and favorite recipes you'll want to try. How
many servings of fish do you need to eat a week to lower your risk for heart problems?
A. One serving, B. Two servings, C. Five servings, or D. Seven servings? The answer when we return.
>> Announcer: Looking for the latest information on breast cancer, diabetes, healthy diets
or a new hip? Now you can go online at AmericanHealthJournal.com, thousands of videos straight from doctors.
>> Roger Cooper: How many servings of fish do you need to eat a week to lower your risk
for heart problems? The answer is B. Two servings. Eating fatty fish like salmon or mackerel
just twice a week can lower risk for heart disease.
>> Roger Cooper: Cerritos College culinary instructors and their students discuss how
the trends in healthy cooking encourages the use of fresher ingredients in recipes.
>> Michael Pierini, Cerritos College Chef Instructor: What am I trying to get my students
to learn in a year and a half? Basic operational routines of any kitchen. We generalize it
to the point where you can go into a high-end chain type restaurant and fit right into the
kitchen. You can walk into any ethnic styled restaurant, be comfortable in the kitchen,
walk into any starred hotel or independent restaurant and feel comfortable in the kitchen.
We try to generalize their education to where they're comfortable anywhere in the world
cooking any type of food.
>> Roger Cooper: The program takes a hands-on approach. The students work in an actual production
kitchen and operate the Cerritos College Cafe.
>> Michael Pierini, Cerritos College Chef Instructor: A lot of what we do is build their
confidence. I know they're good by the third semester. I know they can prepare anything
that I throw in front of them but it's a very difficult task to get them to understand and
to be confident in themselves to where they know they can go and prepare anything that's
put in front of them. We do a lot of mystery baskets, blind tasting foods. We do a lot
of blind menus. Even today, I went to the appetizers
station and said give me a platter of everything.
Make it nice. Make it presentable and give me a good variety of all the appetizers and
I walked away. Then they just loved it. They went into it and had a great time.
>> Roger Cooper: Cerritos students share some of their favorite recipes.
>> Mark-Jayson Dazo, Cerritos College Culinary Arts Student: The favorite salad that we serve
here at our school would be probably the cobb salad. It's romaine lettuce with grilled chicken
and tomatoes, avocado, blue cheese and onions and then.... I usually get the salad without
any dressing so I can taste the vegetables, of course, to keep it natural because I think
dressing is... hides the flavor, the actual flavor of we eat. So I think that's one of
my favorite salads here at school.
>> Carlos Valdez, Culinary Arts Student: It's a grilled mushroom goat cheese sandwich that
I make here. It's really good. First it's the grilled cheese then you put sun dried
tomatoes, a little bit of garlic, some salt and pepper and then for the mushrooms you
saute them up with some onions and then you put on some bread with some lettuce.
>> Tirsa Monterroso, Culinary Arts Student: I think I enjoy making pasta dishes. Obviously
being a cook and wanting to go into that profession, you can cook pretty much anything, anywhere,
but there's always that special dish like you were saying that you have. I think for
me it's pasta, just being able to throw the pasta into water, making the sauce. It's not
even complicated... tomatoes, herbs and it comes out to be this wonderful dish. You put
some cheese on it. Everybody loves cheese and garlic and you're good to go. So, that's
what I like.
>> Michael Pierini, Cerritos College Chef Instructor: We're running a business. We're
running three businesses. Next semester we'll be running a fourth sit down formal restaurant
as well, too. That's what a restaurant is. How can I teach reality, hands-on skills without
telling them about money, without showing them plate costs, showing them what POS system
is and how to treat your customers out front? By showing them one component which is the
actual cooking of the food, that's setting them up for failure. That's not setting them
up for reality. I tell them the first day of school, a chef is not a cook. A cook is
a cook and a chef is a chef. A chef is money man, he's a business man. All of you need
to have an MBA in business from hopefully a reputable college if you want to be a good
chef because a chef is about money. He's not about being creative and artistic.
>> Jerry Cheung, Culinary Arts Student: It feels good. It feels like I'm a professional
and when someone looks at me, they know that I'm a cook. Everybody eats and if it's good
food everybody will enjoy it. I think that's the most rewarding thing is... having other
people know that I can feed them and they will
enjoy it, hopefully.
>> Esteban Salgado, Culinary Arts Student: I really enjoy cooking and it's always been
something that I really like to do. Health wise, I guess I got into it as well as that
because I want to learn food itself. I guess the more you know about food the more you
know what to stay away from, what to eat, itself. I like to stay in conditioning more.
I like to be in healthy, in a healthy state because when you're not... when you don't
feel healthy or whatever you feel very bloated or very, just sick. That's one of the reasons
I kind of got into this.
>> Alba Sanchez, Cerritos College Culinary Arts Student: I love to cook and I like to
cook healthy food because for me cooking is a pleasure. I enjoy it. Also, for me, it's
like art that you can create. Also, like I do different things, like if I learn, if somebody
give me a recipe and I say, "Oh, no, no, I can do it this way and switch this." For me
it's fun.
>> Jerry Cheung, Culinary Arts Student: I love to cook. I think I love working with
my hands. I do construction. I love to build things like furniture. Knife skills with cooking...
that involves a lot of hand work. I just love using that and to make a meal for someone
that you love, that just... I mean, I guess that's love.
>> Roger Cooper: Stay with us to learn about careers in culinary arts.
>> You're watching American Health Journal, the show that brings you the latest information
on prevention, diagnosis, treatment and research from doctors throughout the United States.
Watch the American Health Journal each week on this PBS station. And now back to Roger
Cooper and the American Health Journal.
>> Roger Cooper: Job opportunities are excellent for students who receive the associated arts
degree or certificate of achievement in this program. Graduates of this program will be
prepared to work in entry level positions of the restaurant industry. Instructor Amber
Major tells us how prepared these students will be after they graduate.
>> Amber Major, Cerritos College Banquet Chef: Usually, when the kids get out of school,
they are seeking entry level employment somewhere. We try to focus on trying to send the kids
to a higher end type of facility, a restaurant, hotel, a cruise line, different things like
that. When they come out of culinary school you can go into the kitchen. You can be a
line cook. You can be a pantry cook. You can be a pastry cook or a baker. You can work
specifically, if you are working in the banquet type of facility, you can be a banquet cook,
work your way up to the position of chef but everybody starts out as an entry level cook
depending on the place you're at or what you want to specialize in.
>> Mark-Jayson Dazo, Cerritos College Culinary Arts Student: I would like to have my own
restaurant, of course, but I would like to specialize in Japanese cuisine because I lived
in Japan for seven years as my childhood and that's where, like, my mom... like I tell
my mom I like this dish from a Japanese restaurant and she tries to replicate it. I would like
to specialize in Japanese food but I want to move on into, of course, everything.
>> Art Galaviz, Jr., Cerritos College Culinary Arts Student: I eventually hope to get a bachelor's
degree in culinary, maybe work in a five star hotel, get some experience, save some money
and open up my own restaurant.
>> Esteban Salgado, Cerritos College Culinary Arts Student: Once I graduate here I'm still
in the baking program, so I have another year to finish that. So once I get both certificates,
I'll look for a job somewhere.
>> Jerry Cheung, Cerritos College Culinary Arts Student: I've been in this program...
this is my third semester, so, a year and a half and after this program I plan to hopefully
get an internship at a few restaurants where I can learn how a restaurant is actually run...
and then... well, that will probably take many years. My ultimate goal would be to run
a restaurant where I can feed people.
>> Tirsa Monterroso, Cerritos College Culinary Arts Student: I work in the food industry
right now but not as a cook. So, I'd like to make that transition into being a cook.
I was going to Cal Poly for a while for restaurant management. The way things are going now,
it's definitely important for higher education. [I] probably will return there to finish my
bachelors and just take things as they come. Opportunities will always be there.
>> Christina Garcia, Cerritos College Culinary Arts Student: I'm actually an alumni now.
I was in the program for three semesters. It was an amazing experience. I chose that
particular program because first of all it was within my budget compared to the other
surrounding schools in my area and I just thought it was an opportunity to be in an
environment that's really hands-on. The instructors really built a one on one relationship with
their students there and I think it's more intimate and you get to learn more from the
experience opposed to other students that I've met that have gone to larger schools
like Cordon Bleu or AI. Food is life and it's amazing and I actually have a degree in food
and nutrition and I'm really interested in cooking so I thought why not bring in food
and nutrition and cooking together and bring something to the community that's relevant
life. Most people nowadays... the food industry is so big on marketing things that are so
easy to... accessible to students, single moms. Why not invest in my future to something
that's going to help the community, that's going to promote healthier living, that's
going to promote that.
>> Amber Major, Cerritos College Banquet Chef: I believe you create your own security and
that's with your knowledge, that's with your dedication and with your passion and that's
how you can create your own job security even if you decide not to want to work in somebody
else's kitchen anymore, you can take the route of personal chef or open your own catering
business. Cater to small groups of people. You don't have to do all sorts of large scale
anymore. You can do... oh I just want to do intimate dinners for people or I want to do
only large scale. It doesn't matter 'cause a lot
of people can take that route. You can go personal chef. You can work for yourself.
You can create your own menus. You don't have to be
restricted by anybody. You can do whatever you want to do.
>> Roger Cooper: We hope you enjoyed this special edition of American Health Journal
and we want to thank and acknowledge the instructors and students at the Cerritos College Culinary
Arts Program for their participation that makes this program possible. If you have any
questions regarding any of the topics you've seen here today please call us at 1 800 303
3200. Thanks for watching our show and as always we'll continue to bring you the best
in health care news for your better health. For the American Health Journal, I'm Roger Cooper.
[music] [Host: Roger Cooper; Reporter: Lora Windsor; Camera Steve DeCuir, Joe Mazur; Segment
Producer/Writer: Pearl Y. Limon, Scheduling: Chantal Humair; Animation: Rob Reistad, Nelson
Richardson; Narration: Ford Mullins; Makup: Nathalie Probst; Studio Engineer: Tim Balint;
Assistant Editor: Rebecca Rowley; Special Thanks: Mark Wallace, Amada Aiton, Jerry Cheung,
Brian Clarke, Mark-Jayson Dazo, Art Galaviz, Jr., Christina Garcie, Mariana Juarez, Amber
Major, Tirsa Monterroso, Michael Pierini, Esteban Salgado, Alba Sanchez, Gabriel Velarde,
Carlos Valdez; Producer/Writer: Brad Wallin; Executive Producer: Roland W. Perez. This
program is presented as a community service and is not intended to be a substitute for
medical advice. Audience member having questions about their
health should see their physician. Any opinion or statements made during the program are
those of the individuals or physicians
and not necessarily the opinions of the producers, hospitals or underwriters. Windsor Broadcast
Productions, all rights reserved]