Angel Gutierrez / The SWC Sun
GOING GLOBAL—SWC’s Culinary Arts Program offers Daily Dishes that are multicultural, affordable and wonderfully delicious.
A century before Chef Gordon Ramsey and Bobby Flay, playwright George Bernard Shaw gave us the word.
“There is no sincerer love than the love of food.”
Southwestern College’s multicultural culinary arts team gets it, said lead food service worker Jalen Bennet. America’s most diverse college may soon have the region’s most diverse menu.
“(My) mission is to incorporate different foods so that everyone feels seen,” he said. “That became my mantra for the Daily Dishes. I work very hard to make sure to include unique flavors.”
Bennett said the entire culinary team contributes ideas for the menu, planned monthly. Affordability is a prime consideration, he said, but so is culinary diversity. Leaning into the human diversity of the staff, Bennett said he encourages culinary professionals and students to bring forward dishes and recipes they enjoyed in their families and cultures.
“The objective is always trying to make food that is authentic and honors the tradition of where it comes from,” he said. “For example, last Thursday, we had a Low Mein dish that just would not stop selling. When we’ve done fresh pasta items like gnocchi, (that is) another hot seller.”
Such hard work and attention to detail has paid off, said Mexican student Rosalinda Higuera, who praised the richness in the menu and the exceptional flavor of the items.
“Mexican (food) is my favorite, but I’ve tried Greek (as well),” she said. “I’d give them a nine (out of ten).”
Higuera said trying new foods adds to the enriching cultural experiences available at Southwestern College. Students can try foods from countries they may not be able to afford to travel to.
Asian-Latino student Huadildo León urged the culinary staff to offer even more variety and to increase the nutritional value of cafeteria offerings. He also suggested a printed menu for ease of shopping the options.
Bennett said all options are still on the table. Southwestern’s new culinary arts facility headquartered one floor above the cafeteria areas opens a world of possibilities for global menus. Food can be a gateway into other cultures, Bennett said. That gate is creaking open
