Aniyha Williams
Staff Writer
Bon Appetit chef Justin Alacron led a cooking class on March 12 at The Spot Dining Hall.
Hosted by the Randall Lewis Center as part of a series of cooking classes, seven students attended.
On the menu was parmesan-crusted grilled cheese on sourdough served with tomato bisque.
Participants learned knife skills and cooking techniques. They followed step-by-step instructions. They diced onions, carrots, bell peppers and tomatoes.
“The message I want students to take away … is the importance of communication,” Alarcon said. “Not only working together in the kitchen, but applying those same teamwork skills outside it as well.That’s why it was really important for them to step into the kitchen and gain that hands-on experience.”
“I really enjoyed how interactive the class was,” said Jacqueline Ortiz, sophomore child development major. “Being able to learn how to properly cut ingredients really made me learn something new.”
“I enjoy learning more about the different techniques,” said Kevin Rojas, junior kinesiology major. “And it’s a great way to get involved here on campus while doing something you love.”
“I enjoy cooking in my personal life, but I don’t always have the necessary skills,” Katherine Jimenez, freshman criminology major, said. “Chef Justin’s teaching style really made it easy to follow along because he didn’t skip over anything, and he made sure we all had the proper utensils.”
“I would definitely recommend this class to other students,” Fabian Freyre, junior studio art major said.
As the class came to an end and the meal came together, the air was filled with the aroma of the meal they created.
For future classes follow the Lewis Center Instagram page at @ulvlewiscenter.
Aniyha Williams can be reached at aniyha.williams@laverne.edu.
Aniyha Williams is a staff writer for the Campus Times, and a freshman communications major with a concentration in public relations.
Mia Byington is a senior photography major with a minor in marketing. She is a staff photographer for the Campus Times and La Verne Magazine.
