One of the students from Sonoma Valley High School Culinary Academy, prepares an hors d’oeuvre at a recent event at the Fairmont Sonoma Mission Inn. Ryan lely/Sonoma Valley Sun
Brigitta Crews, clad in a chef’s white jacket, glides from station to station, checking on sauces, salads and other food preparation in a large, sunny room that looks like a commercial kitchen in a busy urban restaurant. Crews is a teacher at Sonoma Valley High School and is overseeing one of her five daily classes on foods, nutrition and culinary arts.
While her jacket reads “Sonoma Valley High School Culinary Academy,” the only tuition is attendance and a $25 lab fee. Originally funded by the state with a three-year, $30,000 per year grant in 1997, the program has since relied on a $2,700 per year budget and fundraisers throughout the year to support its operations. The open-flow classroom was refurbished with six islands, stoves, ovens refrigerators and cooking equipment in 1997.
Far from a frivolous elective, the classes are part of a “pathway program” that provides a school-to-work track for students who want a career in the food or related industries. The classes have a ratio of about 75 percent female and are “extremely culturally diverse,” according to Crews. An externship segment offers 10 weeks of on-the-job experience working with local restaurants and businesses that are potential employers and students can be hired out through the school. The SVHS program also works with so-called feeder schools like Santa Rosa Junior College, The Culinary Institute of America and Johnson & Wales University for students who plan on higher education. Crews credits the local community for its strong support of the academy, “The food industry in Sonoma has been a lifesaver,” said Crews. “We rely on donations or discounts for the materials and food we use in our classes and our fundraisers, and the restaurants and markets have been very generous.”
Preparing high school students to become employable future chefs, waiters, hospitality professionals or management is a significant part of the curriculum. “We teach the skills that students will need in the workplace to be successful,” said Crews. “They have to be punctual, pay attention, ask questions when they don’t know something, be able to follow directions and take the initiative when necessary. They also have to learn to accept criticism and, above all, be confident in themselves.”
Janine Falvo, chef de cuisine at the Carneros Bistro, hired Evan Gilmore, a graduate of the SVHS program. One year later, Gilmore is the lead cook in her kitchen. “We look for people who are efficient, can multi-task and have culinary experience,” said Falvo. “Evan has all those skills and is focused and has a passion for food.”
The full curriculum, based on state standards, consists of Food & Nutrition l and ll and a year of Culinary Arts. In addition to food preparation and information, the students learn culinary math (measurements and conversions), grocery ordering, cost analysis, safety and sanitation. They must do a five-page research paper or PowerPoint presentation with accompanying oral presentation. In addition to the academic requirements the students get hands-on experience in all aspects of food preparation, menu planning, cooking and serving meals for small and large groups on a regular basis, giving them a real-life understanding of the culinary world. Many of the meals, such as a luncheon for the Rotary at the high school and a recent dinner event at the Fairmont Sonoma Mission Inn, are fundraisers to keep the program going and are planned and prepared by the students.
“Every person in these classes in fully engaged,” said Crews. “It is a delight to see the students blossom as they become more proficient and confident, and that translates to all the other facets of their lives as well.”
For class information or to donate to the SVHS Culinary Academy program, contact: Brigitta Crews, 707.933.4010 ext. 4302 or bcrews@sonomavly.k12.ca.us
