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MARCH 2012
I had a chance to visit Lakeside High School in Lake Elsinore. Why
you ask was I going there? Because they have a culinary program and I wanted to see what the program includes. I didn’t have that course available when I was in high school; I wonder if they realize how lucky they are? If you’ve ever checked out any cooking schools you know it’s very expensive. 18 months later, after you graduate doesn’t mean you move right into an executive chef position at the Ritz Carlton either. It’s more like you’re now paying back a student loan and praying every night that you’ll get a job, any job, at any restaurant! Statistics show that the restaurant industry has more opportunity
today than any other industry across the USA. 2012 restaurant indus- try employment will reach almost 13 million individuals that’s ap- proximately 1 out of every 10 employed in the country today. And each one of those positions within a restaurant supports another position in the national economy which makes the total employment impact of the restaurant industry now in excess of 20 million individuals. The National Restaurant Association’s 2012 forecast projects that industry sales will reach a record high of 632 billion, that’s an increase of 3.5% over 2011. Besides table service restaurants there are many positions available in everything from health care and nutrition to catering and fast food.
This particular day I visited, the advanced class didn’t have a cook-
ing assignment. So they showed me their skills and talked about what they liked to cook. One of the other classes prepared breakfast for the staff earlier that morning, making egg soufflé with bacon and home style potatoes. The culinary instructor, Todd Naylor is quite the food- ie himself. His family has an extensive background in the restaurant world starting with the Tiny Naylor’s chain to Du-Par’s which lives on today. He teaches proper techniques, food safety and a fresh, healthy menu. In previous years some of the students went on a “field trip” to Chicago and this year four girls and four boys will be privileged to go to New York to the Culinary Institute of America in Hyde Park. They will spend a day or two at the school then another couple of days in New York City checking out farmers markets and some of the coolest restaurants in town. Isn’t this great? Maybe I could volunteer to be a chaperone? The culinary program is open to all students that attend Lakeside
High School but jusTt like the sports curriculum you need to maintain good grades in order to stay in the class. Another great arrangement
Instructor Todd and Lakeside High can help with is placement in local restaurants and food service for those students that decide to continue in the food industry after graduation. That’s super, don’t you think? The program is in its 7th year now, still very new and still very
cool. It’s something every kid should learn because it’s a lifetime skill whether it’s a career or just for fun. Food is fun and the more you un- derstand about it, the better the choices you’ll make for a healthy long life. Bon Appetit!
E. A. T Extraordinary Artisan Table
Featuring Ava James Baking Co. At first glance you’re not quite sure what is going on inside of this eclectic
eatery, tucked into one of the oldest centers in town on Jefferson & Overland. An old wood cart sits out front with garden vegetables growing on it, and bas- kets filled with turnip and other root vegetables (all of which were grown right here in Temecula). Upon enter- ing the Marketplace/ Café your hit with amazing aroma’s, and your site is over-burdened with the bounty of offerings. You start with the beverage area, offering an Organic blood or- ange and hibiscus cooler, Pomegran- ate, black iced Tea & Local organic citrus water.
From there is a line of
freshly prepared lunch items, Pasta Salad with sheep’s milk feta, organic spinach & cherry tomatoes; Rustic Italian sausage & fontina cheese la- sagna; Wild sautéed greens, ricotta & béchamel Lasagna; Organic green beans with gorgonzola & applewood smoked bacon; Roasted local chicken (whole or cut up for you upon re- quest) with any side dish you like; Daily soups like Mtn, Meadows Mushroom with a dash of cream & chopped chervil; Hearty salads with house roasted pecans and vinaigrettes all made with Temecula Olive Oil and truly delicious sandwiches (the Mac Daddy roast beef is killer and a must try).
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