Originally Published: April 19, 2018 6:05 a.m.
Graduates of the U.S.VETS culinary class created the look and feel of an Italian Bistro inside the dining hall at U.S. VETS. They decorated with vines, grapes and even dressed up in the traditional mustache. Their menu consisted of fried ravioli; fried zucchini, homemade calzones, baked ziti, homemade French bread and chocolate mousse, drizzled with raspberry sauce and topped with a fresh, chocolate-dipped raspberry and mint leaf.
The veterans acquire culinary skills in the 13-week program that helps them to obtain employment and become self-sufficient. Some examples of the training provided in the program include cake decorating, how to can jelly and pickles, and how to cut up a whole chicken and fry it. They also went to food shows and to Fry’s on field trips that helped them learn about nutrition and how food businesses operate.
The graduates received a chef jacket, complete chef’s-knife set and a certificate for completing the course. Instructor Carolyn Baca said the students — John Ross, Anita Hill and Peter Burbank — were dedicated in their projects throughout the course.