Making food your life’s work, from bistro fare to fine dining creations - that’s what students are learning at the Seattle Culinary Academy.
Deedee Sun, KIRO 7 NewsMaking food your life’s work, from bistro fare to fine dining creations - that’s what students are learning at the Seattle Culinary Academy .
“We work that into a world menu approach. There’s a sushi rotation, wok station, grill, sauté,” said Aimee LePage, dean of the Seattle Culinary Academy. “A long time ago it used to be classic French technique. I’m not sure when SCA started integrating world menus but we keep finding that we’re adding more,” LePage said.“What was your previous career?” asked KIRO7′s Deedee Sun.
She grew up around cooking. Zhang says her parents owned a Chinese restaurant in “the middle of nowhere” Louisiana. “The apple doesn’t fall from the tree as they say,” Zhang said smiling. “I enjoyed it but ultimately what feeds my soul is cooking,” she said.“I think one thing I’ve struggled with is finding a mentor in this field, who looks like me and maybe has a background that’s relatable to me,” she said.
“I love it. It makes it show tangible proof that you can be successful and be of a different ethnicity or minority. I love the fact that it’s mind-opening,” said Caleb Hobbs, a third-quarter student at SCA. “I think it’s so important to pour that into every student,” he said.“It’s a long journey. It’s not easy to find yourself and own yourself,” Ibrahim said.
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