The scent of baked bread mingled with chopped onion and celery in the kitchen of the Los Robles building on the Glendale Community College campus.
It was 9:30 a.m. Wednesday, and students in the Advanced Food Preparation class were completing the dishes for the weekly luncheon at the Culinary Arts Department's restaurant. The theme was Florribbean, which combined the tastes of Florida and the Caribbean islands.
The entrees were jerk chicken with pineapple chutney, coconut curry mahi-mahi or stuffed chayote squash.
Teams of four students were placed at stations throughout the room. Some were frying up the yucca fritters, while others created the sunshine aioli dipping sauce made of garlic, salt, black and cayenne pepper, mayonnaise, annatto oil and lime juice.
At another station, student chefs were chopping celery, red onion, red and green bell pepper and parsley for the black-eyed pea salad, which would become the backdrop for lean slices of smoked pork loin.