Welcome 回来, Kitchen Wizards!
Guess who’s back in the Culinary Arts Department at 圣保罗书院? That’s right—our students! The kitchen labs are buzzing again, and we couldn’t be happier. There’s something magical about sharing cultures, rituals, and, of course, breaking bread together. It’s like a giant culinary hug. We’re thrilled to dive into another delicious year with all of you.

夏天的恶作剧
Our students didn’t just spend summer lounging—they were out in the Twin Cities, rubbing elbows with the best chefs, 面包师, 和老板. They’ve come back with sharper knives and even sharper skills, ready to rock the kitchen! Locations included The Emerald Lounge, Restaurant Alma, and Okome House, just to name a few. We can’t wait to see how their skills have grown!

But the students weren’t the only ones busy. Our chef instructors had their own summer adventures:

Chef Ryan Siess was flexing his pastry muscles at the Stillwater Farmers’ Market with his booth, Xssant. If you haven’t tried his croissants, you’re missing out on a buttery slice of heaven. We’re thrilled to have him join our faculty this yea—his artisan viennoiseries are going to inspire a whole new level of pastry passion in our students. 欢迎Ryan大厨.

Chef Jason Ross worked hard in his home kitchen to up his sourdough game. Just look at that perfect rye! He also spent some time working on pickles and fermentations too. Chef took a trip to Maine, and said it was a lot of fun “researching” the perfect lobster roll sandwich!

Chef Nathan Sartain did the noble work of expanding his Italian wine knowledge. Valpolicella Ripasso and Amarone were the stars of his summer, and he’s now a certified expert in enjoying the finer things in life. He’ll be sharing his vino wisdom with our third-semester students in the Sensory Evaluation and Wine Pairing class, where they’ll learn about enology, 葡萄栽培, and the psychology of flavor. Yes, it’s a tough job, but someone has to taste all that wine!

Chef Pierre Rabbia was a culinary Pied Piper, leading the next generation at our Summer Culinary Kids Day Camps. But that’s not all—when he wasn’t in the kitchen, he was on the soccer field, refereeing games across the metro, including international matches at the USA Cup in Blaine. Rumor has it he dreams of becoming a professional ref. If you don’t find him in the kitchen, just listen for the whistle—he might be blowing it on the pitch! Chef Pierre’s soccer skills keep him fit and ready to tackle any culinary challenge.

Chef 莎拉约翰内斯 decided one master’s degree wasn’t enough, so she’s diving into an MBA in Hospitality Management from Southwest Minnesota State University. This coursework is setting the stage for an exciting new certificate program that 圣保罗书院 will be offering in the future. She also attended the Center for the Advancement of Foodservice Education and was a featured instructor at the National Restaurant Association’s Educational Foundation’s PROSTART Professional Development in New Orleans, LA. ProStart is a professional restaurant skills curriculum used by more than 2,100 schools across the country, and Chef Sara has been instrumental in revamping it. Who knew free time could be so productive?

快速的海报
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展望未来

As we kick off the new school year, we’re missing our friend and colleague, Chef Sean Jones. His presence was larger than life, and the kitchens just aren’t the same without his booming voice. 17年来, Chef Sean was the heart and soul of our first-semester lab, and his absence is deeply felt. But his legacy lives on. As Chef Nathan puts it, we’re driven to continue in service to our SPC CULA community, honoring Chef Jones every step of the way.

We’ll be hosting a multi-course Harvest Luncheon on Thursday, 9月5日, celebrating with produce from Chef Sean’s garden outside the 城市景观格栅. It will be a lovely dining experience outdoors on the verandah, featuring the herbs and produce from the Culinary Garden. 请发邮件给莎拉.johannes@saintpaul.Edu预订. 座位有限.

Here’s to a year full of flavors, fun, and a little bit of mischief. 我们开始做饭吧!