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The culinary arts program at Moore Mickens Education Center prepares students for careers in food service. They help cook for their fellow students first.
By MICHELE MILLER, Times Staff Writer
© St. Petersburg Times, published August 28, 2002
DADE CITY -- Tricia Hall is a yeller and makes no bones about it.
"I'm not embarrassed about it," says the culinary arts instructor at Moore Mickens Education Center. "I try not to be abusive. But there's a lot of noise in here -- people banging pots and pans and stuff. I have to be heard."
Besides, if her students want to land a job in the food service industry, they ought to know about working under pressure -- and perhaps getting hollered at by the head chef.
"I try to emulate some of the stress that goes on in a real restaurant," Hall says. "I'm on them about doing the right thing and I'm not quiet about it."
Stress is no problem for Amanda Massey or Marcus Cunio, adult students in Hall's morning program.
Both are 2002 graduates -- Amanda from Wesley Chapel High and Marcus from Zephyrhills High -- who attended Moore Mickens during part of their days last year. Both chose to return to receive their completion certificates.
"I love it here. I love the stress; I think I thrive on it," Amanda says. After she helped cater a wedding reception this summer with Hall, she has aspirations to eventually open her own catering business.
"It was so much fun. We were busy, running around the whole time," she says.
"It's a great program. I wouldn't come back if I didn't like it," says Marcus, who last week was under pressure to get the salad bar up and ready in time for early luncheon diners.
The culinary arts program at Moore Mickens is one of three in Pasco County. Other programs are at Land O'Lakes High School and Marchman Technical Education Center in New Port Richey.
Successful students will come out of all three Pasco Culinary Arts programs with food handling cards and certificates of completion. Their skills will range from general housekeeping to being a pastry cook. They will be taught how to work in the kitchen as well as "the front of the house" -- learning hospitality, personnel and business management and entrepreneurship skills.
But the Moore Mickens culinary arts program offers something unique for its students.
While first-year students are just get their feet wet learning knife skills, food safety and sanitation procedures, second year students work alongside the school's food and nutrition service workers, helping prepare lunches for students and faculty.
And it seems the folks at Moore Mickens eat very well.
Breads, soups and desserts are made daily, says Hall. Those who have a hankering for an omelet are welcome to order any time. "That's because I want all my students to be able to flip an omelet," she says. "You should see their faces when they do it right the first time."
Also served are specialties such as carnitas -- a Mexican braised seasoned pork dish served on tortillas.
A favorite is the "Dade City Roll." That's made with sushi rice, turnip greens, green beans and carrot for color, all in the style of a California roll.
And pizza -- a typical student staple for school lunches -- is also on the Moore Mickens menu.
"They can get pizza just like at any other school. We just hand toss it here," Hall says. The meals cost $2.00 for students and $2.50 for adults. "Where else can you get a home-cooked or restaurant-style meal for that?" Hall asks.
Most of Hall's students will participate in cooking contests. A favorite for Moore Mickens Students is the Kumquat Festival's contest, held in January in Dade City. That also is the biggest fundraiser for students, who dry donated kumquats and bake cookies to sell at the festival.
"Starting two weeks before Christmas through January you can't come through this kitchen without seeing kumquats all over the place," Hall says.
Students will also help with a variety of catering services. Ordering a prepared meal that just has to be popped in the oven is one of the perks the program offers Moore Mickens faculty members.
Volunteerism is part of the program too. Pies are baked for charity at Thanksgiving and cookies donated to help raise funds for cancer research. One of Hall's professional goals is to get students involved in some sort of Meals on Wheels Program.
The program's graduates have gone on to work at upscale establishments such as Bern's Steak House in Tampa, or landed scholarships at culinary schools such as Johnson & Wales.
When the current group is done, they also will be prepared to taste success.
"It's just the second week into school," Hall says, "and l am so excited at the promise of what these students can do."