Every semester, an alumni chef returns to campus to lead a dinner in The Spartan Terrace Restaurant. The next one will be held in October.
The most recent returning alumni was Eric Olson on Feb 19.
“It’s very engaging to see how the chefs come up with different dishes,” Tony Vleta said, a culinary student at ECC. “There were a lot of questions asked. It’s always nice to get the chef’s insight into their creative process. He’s [Olson] achieved a lot.”
Olson is the director of Bourbon Belly Hospitality, an establishment contributing to the creation of four restaurants—Barrel & Rye, Maize & Mash, The Burger Local, The Burger Social, and Proof No. 5.
The atmosphere at the Spartan Terrace Restaurant was lively on the evening of Feb. 19 as Olson led a four-course dinner. Event coordinators said nearly 200 attendees at the banquet.
Earlier on the morning of Feb. 19, Olson orchestrated a series of live cooking demonstrations for culinary students in the ECC Arts Center.
Olson described his return to campus as meaningful and wanted to give back to the college that helped launch his career, according to an ECC Press Release.
The Spartan Terrace Restaurant is a student-run, fine dining restaurant that is a part of ECC’s Culinary Arts & Hospitality Program, combining practical kitchen skills and business knowledge, preparing students for culinary professions.
Jennifer Loiacano, the director of the Spartan Terrace Restaurant, explained how culinary events encourage students to build upon the fundamental skills they learn.
“The theme was, ‘A Promise of Spring,’ to lead into the spring semester,” Loiacano said.
“When they’re able to see a different chef come in and see that they are using the same techniques that they’re learning in classes, this isn’t a class filler; these are real skills that are required in the industry,” she added.
“Culinary and pastry are under a career tech education,” Loiacano said. “This big demo is just twice a year in the fall and spring semester.”
The curriculum includes certificate options in Pastry Arts, Hospitality Management, and Culinary Arts.
“It’s a very realistic banquet experience,” Vleta said. “It’s applicable and very close to what you would find in the industry.” Vleta is a line cook who has catering experience.
Employment for chefs and head chefs is predicted to grow 7 percent from 2024-2034. A faster rate than the average of other occupations, according to the Occupational Outlook Handbook.
“When we have this visitor come in, the visiting chef, it gives students an entirely different take on food production,” she said. “They share their knowledge and spend the whole day cooking with the students.”
At the dinner, “Olson highlighted connectedness” and the integrated skills students cultivate throughout their culinary journey, Loiacano said.
“The real-world aspect of it, of having real people who paid money to be in the seat that they’re in, it motivates me to go the extra mile, you know?” Vieta said. “It helps me go forward with what I do.”
