GET PROOFS A THEORYMS.
>> Tati: WITH YOUR SUING A
CAREER AS A CHEF IS MORE POPULAR
THAN EVER BUT TAKES MORE THAN A
DESIRE TO BE A SUCCESSFUL CHEF.
THE CULINARY INSTITUTE AT BAKER
COLLEGE CAN HELP MAKE THE DREAMS
COME TRUE.
>> Chuck: WE HAVE CHEF TOM,
PROGRAM DIRECTOR.
AND CERTIFIED HOSPITALITY
DIRECTOR AND INSTRUCTOR.
AND BETHANY McKENZIE, AND
STUDENT CHEF OF THE YEAR.
WE'LL START COOKING POPULAR
ITEMS.
AND THIS PROGRAM AT BAKE SER
TAKING OFF.
JUST ABOUT FOUR YEARS NOW?
>> YES.
>> Chuck: AND WHAT DO YOU WANT
TO TELL US ABOUT THE PROGRAM,
TOM?
>> WE HAVE ALL THREE ASSOCIATES
DEGREES, ONE IS IN CULINARY
ARTS, ONE IN BAKING AND PASTRY
ARTS AND FOOD & BEVERAGE
MANAGEMENT AND CULMINATE NO OUR
RESTAURANT WHERE THE DISHES ARE
MADE BY OUR STUDENTS.
>> Chuck: DO YOU HAVE A CLASS
LIKE LICKING THE BOWL 101?
I CAN TAKE THAT.
[LAUGHTER]
>> WE'LL DO A PAN-SEARED SCALLOP
AND I HAVE THE PAN ON FOR YOU,
AND WE'LL PUT A LITTLE BIT OF
OLIVE OIL IN THE PAN, ENOUGH TO
COAT.
>> Chuck: YOU'RE WEARING ALL
THAT WHITE STUFF.
>> WE'LL TAKE THE SCALLOP AND
PUT IT ON THE PAPER TOWEL TO DRY
IT S IT'S NOT WET.
IT WAS IN THE I WHEN WE
STARTED.
WE'LL DRY IT OFF.
IF YOU P IT IN WET --
>> Chuck: INTERESTING.
>> AND WHAT'S WITH THE LITTLE
RUFFLES HAVE RIDGES.
>> WE CUT IT THAT WAY SO WE HAVE
THE RIDGES ON IT.
TH IS PEPPER WITH A BLEND OF
PAPRIKA AND SPRINKLE IT ON BOTH
SIDES, DO ON ONE SIDE AND THEN
PUT IT IN HERE WHEN IT'S HOT.
THAT'S PERFECT.
>> Tati: NICE SPRINKLING, CHUCK.
>> Chuck: BETHANY, CHEF OF THE
YEAR, WATCH HOW WE DO IT HERE.
[LAUGHTER]
>> Tati: HOW DID YOU BECOME
STUDENT OF THE YEAR?
>> I WON THE GOLD MEDALS AT THE
SCHOOL DURING VARIOUS
COMPETITIONS AND THE STATE
CHAMPIONSHIP IN SKILLS USA
CULINARY ARTS POST-SECONDARY.
SO THAT'S HOW I WAS CHOSEN.
>> Tati: WE'RE SEARING THE
SCALLOPS.
DO YOU HAVE A SIGNATURE DISH OR
DOES THAT GO INTO IT AT ALL?
>> IT HAS TO WORK WITHIN A
CERTAIN KIND OF PROTEIN.
IN THIS CASE, THE DISH WAS
CHICKEN.
>> Chuck: THIS ACHIEVEMENT SHE
HAS MADE IS A GRAND IDEA.
>> IT IS.
AND IT'S SIGNIFICANT, FOR NOT
ONLY HER BUT OUR PROGRAM.
>> Chuck: WE'RE HAVING FUN WITH
YOU, BUT CONGRATULATIONS.
>> THIS IS AN HERB BUTTER AND
WE'RE GONNA DO A CONSTANT BASE
ON IT AND KEEP PUTTING THE HERB
BUTTER OVER IT.
IT HELPS BROWN AND COOK THE
SCALLOP FASTER.
>> Chuck: THAT'S ALL
FANCY-SCHMANCY, BUT I CAN DO
THIS.
>> Tati: YOU CAN DO THIS, CHUCK
GAIDICA.
AND WE'RE MAKING A GARNISH.
>> WE HAVE PASTA.
>> TAKE THE HOT BUTTER AND GO
OVER THE SCALLOP.
>> WE PUT THAT INTO THE POT AND
HEAT IT UP.
>> ANOTHER MINUTE OR, SO WE'LL
FLIP IT.
>> Tati: YOU'RE ON THE ONE
MINUTE AND I'M AT 30 SECONDS,
CHUCK GAIDICA.
>> Chuck: THIS IS ONE OF THOSE
COMPETITION SHOWS.
WHAT AM I DOING?
>> AL ROSE.
>> Chuck: AND WE FLIP THAT?
>> TAKE THE FORK AND FLIP THEM
OVER.
>> Tati: TELL US ABOUT THE
STUDENT RESTAURANT.
>> OUR STUDENT RESTAURANT IS
OPEN TO THE PUBLIC WEDNESDAY,
THURSDAY, FRIDAY, FROM 11:30 TO
2:00 FOR LUNCH, AND OUR STUDENTS
DO ALL OF THE WORK IN THEIR
CLASSES, IN THEIR RESTAURANT
TECHNIQUES IN THE KITCHEN AND
TABLE SERVICE IN THE DINING ROO
AND WE HAVE FOOD & BEVERAGE
STUDENTS WHO RUN THE RESTAURANT
AND THE BAR.
SO IT'S A REAL-WORLD EXPERIENCE
AND THEY GET THE BEST KIND OF
FEEDBACK.
>> Tati: SO LEARNING ABOUT THE
FRONT OF THE HOUSE, THE BACK OF
THE HOUSE, EVERYTHING.
>> Chuck: AND YOU'RE IN A
BEAUTIFUL SPOT.
>> WHERE THE CLAIRE RIVER -- O
THE WAKE GOES INTO THE ST. CLAIR
RIVER AT THE FOOT OF THE BRIDGE.
BAKER COLLEGE IS AN OPEN
ENROLLMENT COLLEGE.
WE GET STUDENTS FROM EVERYWHERE.
WE HAVE ABOUT 90-100 STUDENTS,
ANOTHER 80 OR SO STARTING IN
ABOUT THREE WEEKS.
>> Chuck: SO YOU WANT TO TAKE US
THROUGH IT QUICKLY ON THE LIST
OF ITEMS YOU BROUGHT HERE.
>> THESE ARE A COUPLE SALADS,
CUCUMBER, AND IT'S THREE WAYS,
COMPRESSED PICKLE AND NATURAL,
CHERRY TOMATOES, PICKLED MUSTARD
SEEDS AND PAINFUL -- AND BASIL
GEL.
WE MARINATE THIS IN TEQUILA AND
VODKA.
[LAUGHTER]
>> Chuck: WOW!
>> THE FRONT ONE IS THE
PAN-SEARED SCALLOP.
>> Chuck: LOOKS GREAT.
>> THIS IS OUR BREAD BASKET WITH
POTATO ROLES, AND SET ME SEED
PARMESAN CRACKERS.
IT'S ALL DONE IN-HOUSE BY
STUDENTS.
THIS IS OUR SALMON WITH ACCUSE
-- WITH COUSCOUS AND ISRAE
VEGETABLES.
THAT IS A KEY LIME CHEESECAKE
WITH WATERMELON SORBET.
AND THAT IS A PEANUT BUTTER BAR,
CHOCOLATE AND PEANUT BUTTER,
CHOCOLATE ICE CREAM AND
CARAMELIZED BANANAS.
>> Chuck: THEY HAVE WORLD CLASS
LEARNING, STATE-OF-THE-ART
FACILITY.
SO CHECK THEM OUT.
>> Tati: AND THEIR AWARD-WINNING
INSTRUCTORS GIVE STUDENTS
HANDS-ON TRAINING.
FOR MORE INFORMATION, GO T
BAKER.EDU/CULINARY INSTITUTE OF
PORT HURON.
>> Chuck: AND MINE DOESN'T LOOK
AS GOOD BUT MINE IS SECOND.
[LAUGHTER]
>> LOOKS GOOD.
>> Tati: I'LL LET YOU DO THAT
PART
>> THIS IS A VERSION OF A
CLASSIC ITALIAN SOUP.