S E V A FRYING B4N AS A PALETTE AND I H C A DINNER PLATE AS A CANlflS: R A E THE DELIQOUSLY ECLECTIC BEGINNING H T OF JJCS CULIIMRY /(RTS PROGR/IM M By Amy Chellino O R F How does this sound for lunch: Maryland lump crab cake, fresh bake shop toasted English muffin, house smoked Canadian bacon, truffle-citrus hollandaise, black pepper pommes frites? This delectable crab benedict is part of the continually changing menu at JJC’s Saveur restaurant where dishes are skillfully prepared by culinary arts students. This spring, the department is settling into their new state-of-the-art home at the City Center Campus. This is a monumental advancement for a program which has grown to become one of the most nationally-renowned culinary programs in America. Looking back, the foundation for this program was set in 1970 when two chefs with European backgrounds were brought on to assist with the formation of the department. With the growth of the hotel and restaurant industry, a need for a culinary arts program was recognized at JJC in 1969 and Chef Claude Kern was hired as director of the program to develop the curriculum and direct JJC’s food services. As a lifelong chef, Kern was a natural choice. Born in Switzerland, Kern’s culinary career began when he was 10 years old serving boxed lunches to tourists at a Swiss hotel. He fostered his passion for cooking by working in European restaurants and eventually the Drake Hotel in Chicago as executive chef before coming to JJC. “I can teach anyone to cook,” Kern told the Joliet Herald News in March 1970. “But I cannot make a chef out of him.” Kern’s philosophy on cultivating a chef included a vast amount of practical experience in every area of food services. He was also known as the “health keeper” at JJC with the responsibility of feeding 500 to 700 students and faculty members at the college cafeteria each school day. Chef Siegfried “Mike” Mieland was soon hired to assist Kern, bringing an artistic flair to the department, using “a frying pan as a palette and a dinner plate for his canvas,” according to the March 15, 1970 Herald News story. Also a life-long food aficionado, Mieland was born in Germany and at age 14 began working in European restaurants before settling in Chicago. All great artists do not learn only from one man or two,” Mieland insisted to the Herald when encouraging his students to strive for new and varied experiences as chefs. Each day, in addition to the usual cafeteria fare, Mieland introduced JJC to a special dish not usually found on cafeteria menus. ,d°<- 0i ><tv' <° LeW° l^c >e6^’ 10 . CO' . \>e tc»* F R O M T H n ( \^x E A R C H I V E S “[Mieland] put sc.'®0'' on a German buffet with the students,” Chef Michael McGreal, current ou, ' department chair, said. “To this day, I have never had potato pancakes, braised red cabbage, sauerbraten and sauerkraut that could come even close to his.” Eight students were first enrolled in the new Culinary Arts program when classes began in February 1970. By 1973, the program grew to 150 students and has continued to flourish. The first-year curriculum focused on each station in the kitchen—the broiler station, fry cook station, storeroom, service line and sanitation department. The second year of study was on the fine art of cooking with pastries and preparing banquets. Chef Mieland taught hands-on in the kitchen while Chef Kern lectured in the classroom. Together, they emphasized the hallmarks of cooking on taste, smell and feel, preparing food in a timely manner and cost and planning management. From the beginning, JJC’s culinary students and faculty have continuously won numerous prizes and national awards. Chef Kern and Chef Mieland set the groundwork for the exceptional culinary arts department that continues to delight and tantalize the community, driven by McGreal’s belief that “being a chef is not just a career, but a purpose-driven calling that fulfills and enriches not only our lives, but the lives of those who come and share food with us.” Currently, there are 250 students enrolled in the program and there are eight full-time and two part-time chef instructors. “Each chef brings a different specialty and expertise, combined with a true passion for this career and commitment to those who want to learn our trade,” McGreal said. Experience the delectable, made from scratch cuisine at the brand new City Center Campus and save room for dessert. You just may find the heavenly lemon tart on the menu: toasted marshmallow ice-cream, salted caramel sauce, and a pistachio crumble. Yum! 30 stuaf its oin sPoq Sorerf the c*eode , *0 c; mo lunio »ill the the Coll es *ia7c7 , -eCsoP an "in •Us easa 4n Say cOu the idS e •to Looking for a safe, secure space to donate your JJC memorabilia? 0r‘en WriP alle, Pilaff Qeef The JJC Library Archives is always looking for ephemera from our college's past. If you have materials n’ard Serv ed you would like to donate, or have any questions about materials in the library archive, please contact: foTo/hn Qa ssj v'nc and free Joliet Junior College Library • 1215 Houbolt Road • Joliet, IL 60431 • (815) 280-2344 ’th frteff sau ns Oa fin -h0 mPSIeent f,s ir e*ac Ph e• eft ‘in ail /fln M'A° JjC gourtn'et *W m,nmr.Join* the he ti'-s-