Editor’s Note: The Collegiate has followed the Secchia Institute for Culinary Education over the past semester to highlight students and the programs within the department. This is the second story in a series.
By Lindsey Soet
Huber Aburto Mendoza has always been fascinated with food, as his father and brother both worked in a restaurant.
“I was excited to hear about what they cooked,” Mendoza stated via email.
When Mendoza immigrated to America, he began working in the same restaurant as his dad and brother as a dishwasher. Mendoza then moved on to prep and pack take-out orders. Later, Mendoza started cooking at the restaurant.
“My dad and brother started letting me cook to learn everything about cooking. I liked each station I was in,” Mendoza stated. “That was how I realized I enjoyed working in the food industry.”
Instead of continuing to work as a cook, Mendoza wanted to go to culinary school.
“I always thought of preparing myself academically to work as a professional chef since my father and brother did not have the opportunity to do so,” Mendoza stated.
However, before starting classes for culinary arts, Mendoza needed to learn English.
“The language was, for me, the main barrier,” Mendoza stated.
Mendoza then began taking English Second Language (ESL) courses at the Adult Education Center in Wyoming to overcome this barrier.
“I succeeded in this program because I have always remained firm in my purpose and have worked hard academically to achieve my dream goal,” Mendoza stated.
While taking ESL classes, Mendoza took a tour of Grand Rapids Community College through the Adult Education Education Center. This was when he was first exposed to the Secchia Institute for Culinary Arts.
“I was convinced (GRCC) had one of the most important and professional culinary schools,” Mendoza stated.
After Mendoza enrolled in his first courses at Secchia, the program quickly exceeded his expectations.
“The instructors are so well prepared to teach the newest cooking techniques, and they pass on their passion for cooking to the students,” Mendoza stated, “signing up for this program to fulfill my dream of being a professional chef in this incredible place was the best decision I could have made.”
Secchia’s Culinary Arts program teaches students the fundamentals of cooking: knife skills, plating and presentation skills, sanitary practices, and much more. Students have the opportunity to cook for The Heritage and Foodology, two dining options on GRCC’s main campus. These courses provide students with real-world experience serving customers.
Chef Robert Schultz teaches the International Foods class, where students cook for The Heritage, a fine dining restaurant at GRCC. The menu is inspired by foods from different parts of the world that Schultz has traveled to, bringing back the concepts and skills necessary to create these dishes along with his own twist to the dish.
“Not only am I taking something that I’ve learned from another country, but then I give it a little bit of a modern twist and teach (students) how to put food on a plate,” Schultz said.
Schultz divides his kitchen into stations, with each station representing a different country. Students in the class rotate through the stations throughout the semester to learn how to cook and plate a variety of dishes.
Along with working in restaurant operations, students in the Culinary Arts program are trained in dining room service, American cookery, baking and participate in lectures and presentations from guest chefs.
Mendoza fondly remembers his time in pastry class, where students have to make baked goods to sell at Foodology.
“It was amazing to prepare and organize all the different desserts we presented,” he said “…In the end, when we had everything on display. It was fulfilling to see our art pieces on display.”
Upon completing the program, students can sit in on The American Culinary Federation Certified Culinarian exams as well as The Certified Dietary Manager Exam, giving graduates additional qualifications to succeed in the culinary industry.
Mendoza is graduating this week and has big plans for the future.
“I would like to open a restaurant where I can provide good food and professional services to guests,” Mendoza stated.
