Culinary arts students are bringing the fire to Roast

September 18, 2018April 24, 2019 The Guardsman

By Veronica Steiner

Veronicasteiner13@gmail.com

On Sept. 4, City College’s Culinary Arts and Hospitality department launched the new restaurant Roast. It specializes in all things that can be roasted, including meats, vegetables as well as vegan options.

One of the many dishes served at the Culinary Arts and Hospitality program's new restaurant is a 3-piece roast chicken dish served with seasoned potatoes and corn bread. September 6, 2018 Photos by Cliff Fernandes/The Guardsman — One of the many dishes served at the Culinary Arts and Hospitality program’s new restaurant is a 3-piece roast chicken dish served with seasoned potatoes and corn bread. September 6, 2018 Photos by Cliff Fernandes/The Guardsman

Located in the cafeteria, the restaurant is operated by students within the Culinary Arts and Hospitality program. The hours of operation are from 11:15 a.m. to 1:15 p.m., when they sell, serve, prep and manage lunch service.

Every fall, the department opens a new restaurant and maintains it throughout the school year. Vince Paratore, a management instructor who lectures and oversees the operations of Roast, refers to this project as a “concept lab.”

This is the ninth time Paratore has overseen the implementation of a new concept at City College.

Rosiland Barrior chats with her fellow cooks on the days productivity on September 6, 2018.

After the department was granted a new fire oven last year, Paratore was inspired to create Slice and Roast. “It’s all about cooking with an oven… I’m told we’re one of only two culinary programs in Northern California who has one of those ovens as part of their curriculum,” Paradore said.

Pushing through the swinging doors, you are immediately met with smiling faces wearing white hats and coats, and the sounds of food being fried or chopped. Everything was immaculate and the students were engaged while radiating pride for their efforts.

Cindy Cerrano adds the finishing touches before handing it off to it's future owner. September 6, 2018. — Cindy Serrano adds the finishing touches before handing it off to it’s future owner. September 6, 2018.

Paratore was pleased to show the kitchen and students hard at work.

“I love to wow people with what the students can do. I really do, and we take a lot of pride in our students and what they can accomplish,” Paratore said. “They run that whole thing. They do everything in there.”

Throughout the semester, students will work and master every position within Roast and after service, recap how the day went with regards to sales and overall operations with Professor Paratore.

Cindy Serrano, right, watches Dillon Takao, left, slot the chicken wings into the oven at 900 degree Fahrenheit in approximately two minutes on September 6, 2018.

Roast will be building on their menu and image throughout this academic year. Every week they will be adding a new menu item and after this semester Roast will be getting a brand new team of students. They are eager for people try it out and encourage feedback to help students understand the process of managing Roast as well as the customers expectations.