PAGE 8A *PAWPRINTS BACK PAGE MONDAY JUNE 9 ,2008
The HROP Food’s class students went to look at culinary schools
B E C C B -J
Y MILEE YPHERS AND AITLYN ELL
Day Two:Thursday, April 24 at 7:30 am
we got up and left for our tour of the A View of San Fransisco ALL PHOTOS BY EMILEE CYPHERS
Walking into the Culinary Institute of Sugar Bowl Bakery lead by Kevin Ly.
America was like walking into Harvard for We got to see the Brownie Bites (sold at
us. Costco from this company) being made.
The school has an old architecture style There were so many Madeline being
and very elegant with the vineyards around made, it was crazy! (Madelines are
it. buttery cookies)
Linda Adams the foods teacher takes Ly owns the business himself from his
students on this trip to expand the students’ family coming over and starting a little
horizons and that’s what it should be about. bakery and now it has two commercial
It was a chance to visit several culinary facilities just in San Francisco.
schools and take tours to see what they There are over 1,000 different items
have to offer. made and sold.
He gave us containers of brownie bites,
Day One: Wednesday, April 23 at palmiers, and Madelines as a souvenir.
6:30 am we left for the HROP Restaurant After the Sugar Bowl Bakery we
Culinary Fieldtrip down to San Francisco. headed over to the City College to learn The Sugar bowl Bakery
It was Emilee Cyphers, Caitlyn Bell- about their culinary
Johnson, Mariah Lindgren, Linda Adams program lead by Lynda
(the foods teacher), Anne Harris (foods Hirose.
teacher from Arcata High) and one of her Then we headed over
students all in a van. Culinary Insitituion of America at Greystone to Berkeley to tour the
The ride down to San Francisco was pretty Scharffen Berger Chocolate
boring, so some of us slept and others a read a We had to drive around for awhile to factory.
book. find a parking space because the van We sat down in a room and
We got to San Francisco 11:45 am and headed was too tall for the parking garages and learned how the company started
to our first destination, which was the Educated there were no parking spaces open on and how the chocolate was made.
Palate for a buffet luncheon (Educated Palate is the street. The worker gave us tasters of the
a certificate program of the City College and they When we finally got into the different kind of chocolates.
take students in to train them for two semesters restaurant, it was very refreshing and After the tour, we went to the gift
and then they go on their own). the food was delicious (especially the shop and bought a couple things.
dessert). Then we drove over to Napa
We also got to tour their Valley to our hotel and went to a Scharffen Berger Chocolate Factory
Kitchen facility and met the shopping center. We came back to our hotel and
teacher Chris Johnson. went swimming until we went to dinner at Day Three: Friday, April 25 our last day
“I learned about San Francisco Piccolinos an Italian restaurant. we woke up at 7:00 am, got dressed, ate breakfast at
City College program both main We all enjoyed the food and the restaurant itself Denny’s, and left for the Culinary Institute of America
campus and restaurant,” stated made us feel like we were in Italy. at Greystone.
Adams. When dinner was over we went back to our hotel The school was ravishing and huge.
Next we left and drove over to and went swimming a little bit more, and then We got there a little bit early so we went to the
tour the California Culinary headed to bed. student store and got a couple souvenirs.
Academy (also know was Le Then we met our tour guide Maryanne and she
Cordon Bleu). took us up the three stories and showed us all the
The facility is very well rooms.
organized and has classes that Their kitchen for learning was huge and very
specialized in certain things like appealing.
bartending or French Cuisines. “The entrée at the CIA which consists of quail and
The tour was lead by Michael couscous has to have been my favorite meal on our
Johnson and he showed us all the trip,” informed Adams.
classrooms and even their After our tour, we went to their restaurant: The
gambling room. Wine Spectator Restaurant.
Le Cordon Bleu School
We got to taste some Mushroom Our food was already picked out for us and the
Risotto that one of the classes was preparing. appetizers were delivered quickly to our table.
After that, we went to our hotel and rested From Left to right Emilee Cyphers, Mariah Lindgren, The main course was quail on couscous (it was
for a little bit. Caitlyn Bell-Johnson, and Arcata Student delicious) and the presentation of the it was very
Then we walked down to Chinatown and elegant and appetizing.
looked around in a few stores and decided to Dessert the best part of the meal was Lava cake.
eat at Thai Stick (that was really good). About 1:30 pm we headed for home and arrived
back about 6:00 pm.
The Italian Restraurant we ate at. Dessert Buffet at Educated Palate
Arts of San Fransisco City College Pictures from the CIA