BCCC Chefs Finish Apprenticeship With a Luau

Three years, 6,000 hours of documented on-the-job work hours and 24 college-level classes culminated Tuesday for seven Bucks County Community College chefs. The students, this year's graduates from the college's Chef Apprenticeship Program, executed a final themed dinner enjoyed by family and friends.

The seven graduates planned, priced, and executed the event as the final project of their apprenticeship. The food was prepared by the chef and pastry graduates and served by the second-year apprentices acting as the front-of-house team.

The dinner was held at Historic Tyler Hall. A Hawaiian luau was the theme. Student-made ice carvings greeted the guests as they arrived and enjoyed hors d’oeuvres served butler-style.

Skewered rib eye with honey ginger and white balsamic glaze, braised cow nose ray with kim chee, chicken kebabs with huli huli sauce and cucumber shooters were in abundance for invited guests. Graduates took breaks from the kitchen to greet their guests while Apprenticeship Program Coordinator Earl Arrowood — decked out in Hawaiian shirt -- facilitated the event.

Guests were led into the main dining room at Tyler Hall, which had been decorated Hawaiian style with skillfully carved watermelons as centerpieces and Polynesian-style masks adding atmosphere.

Professor Arrowood welcomed guests "to our house,” referencing Tyler Hall’s role as headquarters of the apprenticeship program’s training kitchens and classrooms. He went on to recognize BCCC President Dr. James K. Linksz, who wore a chef coat in recognition of the event.

A short history of the cuisine and traditions of Hawaii finished the opening, and the first course arrived.

A salad of bibb lettuce with mandarin oranges and crunchy macadamia nuts, with a delicious coconut and rare arbequina olive oil dressing, offered a great start. Wine was served as Arrowood presented a pineapple lamp to Joe and Carol Schuck, supporters of the program who have donated books to apprentices for the past six years.

A clever combination of pineapple grilled with turbinado sugar, gorgonzola cheese, and chocolate balsamic reduction served as a delicious second course.

The main course was served buffet-style in the President’s Board Room of Tyler Hall. The class of 2011 presented pork three ways: slow-roasted stuffed whole baby pig, braised shank, and an homage to Hawaiian culture, linguica and Spam — yes, Spam sausage. A stir-fried vegetable station, baked potato wedges, and a delicious mashed cassava dish finished the choices.

Guests returned to the main dining room to eat just in time for Arrowood and Linksz to start presentations to the students. Graduates Denise Cauvin, Justin Colfer, Christine Hendricks, William Lackman, Christine Luby, Tony Mercado and Christina Oldani received medals, associate of arts degrees from the college, and Journeyman Cook’s papers from the United States Department of Labor.

Dan DeAngelo, president of the Philadelphia Chapter of the American Culinary Federation, presented a special award to pastry apprentice Christine Luby.

The evening ended with what was, for some, the highlight of the dinner: a dessert buffet presented by the pastry apprentice graduates.

Pineapple pound cake, coconut ice cream, orange chiffon cake, ambrosia salad, vegan cheesecake with vegan almond joy ice cream, chocolate cupcakes with caramelized banana, and a cake featuring a pig all tempted guests. A book put together by the students featuring recipes, an overview of Hawaiian food, and parting words written by the graduates were given to each guest as a gift.