Photo By Carla Gutierrez
COCKTAIL HORA IN TIJUANA—Culinary arts students from SWC paid a visit to contemporaries at UABC to make desserts and cocktails. Students and faculty called it an uplifted experience. The food and drinks were good, too.
By Carla Gutierrez
TIJUANA, BAJA CALIFORNIA NORTE—Gastronomy is a universal language, each dish expresses a flavor steeped in culture. Southwestern College students had the opportunity to experience a tasty cultural culinary collaboration at the Autonomous University of Baja California (UABC) in Tijuana.
It was a meet up blessed by the Mexican Department of International Cooperation and Outreach, which encourages partnerships with institutions in other nations.
“We saw the possibility of holding in-person collaborative classes so that our students could meet with Southwestern students,” said Mariana Ruiz, director of the UABC School of Tourism and Marketing. “The gastronomy program at UABC has been in existence for four years. Our first class in gastronomy will graduate this semester. We have updated our curriculum with the most current content.”
This partnership allows students international experiences and the opportunity to learn in diverse environments, she said.
Southwestern students were divided into two groups, one made cocktails, the other desserts. They learned techniques from UABC students under the watchful eye of professors Pamela Landeros and Israel Zarate.
“I look forward to many future collaborations,” said Zarate, who led the cocktail class. “They strengthens relationships with people like us across borders. Gastronomy is a universal language.”
SWC culinary arts professor Laura Gershuni said the visit was a new experience for faculty.
“I am delighted to be here,” she said. “I am very happy we have the opportunity to collaborate. Students meshed very well. They were excited to work together. It was impressive.”
UABC is just 10 minutes south of the Otay Mesa border crossing, but for several members of the SWC party it was a new experience.
“It’s my first time in Tijuana, it’s nice,” said SWC culinary arts student Jane Nakari. “I’m pleasantly surprised. It’s a little scary coming here because of the news. I come from the Philippines. I’m reminded of the Philippines when I see this. The university is very beautiful and high-tech.”
A requirement for the Mexican gastronomy students was conversational English, said UABC student Mauricio Zapata.
“They asked us if we knew English and told us we could help with this event because it was a collaboration (with Americans),” he said. “I was excited! At first, I was nervous, but now that I was able to interact with the students, I realized it’s very interesting.”
Zapata said he hopes to visit Southwestern College.
“I would love to go and see my new friends in the United States,” he said.
UABC’s program has an international flavor. Its study module requires two professional placements, assigned in the sixth semester of the four-year program. Students are encouraged to study internationally.
UABC student Abril Hernandez said she enjoys the well-rounded curriculum.
“They teach us everything from how to open a restaurant, how to manage it, to the practical aspects of cooking,” she said. “It’s divided into short courses, with different subjects taught each semester.”
Hernandez said the chance to work with the Southwestern College students was “maravilloso.”
“I wanted to participate to do my part to form a bond with our American neighbors,” she said. “I would like to go there to learn how they work over there.”
SWC student Nadia Silva would welcome that chance.
“I am very excited to have had this opportunity,” she told Hernandez. “Whenever you want to visit Southwestern College, you are welcome. We look forward to seeing you.”
The gastronomic gathering is only the beginning of a great era for both institutions, said UABC Director Luis Enrique Palafox.
“This collaboration is just the tip of the iceberg,” he said. “I am very excited to see students from both sides of the border interacting about their careers as chefs. We started with gastronomy, but we want to expand to health, humanities and engineering. We invite students to participate in these binational educational events and encourage our students to take advantage of opportunities to study at other institutions.”
With each shared dish students blended ingredients and cultures. Cocktail and dessert diplomacy never seemed so tasteful.
