A Message from Falecia Williams, President, West and Downtown Campuses
On Wednesday, February 8, 2017, West Campus culinary students were in for a treat.
Professionals, including Chef Steven Rujak, professor of culinary management and executive pastry chef at Lowes Sapphire Falls Resort at Universal Orlando, and Top 10 Cake Artist Chef Mark Seaman, certified master cake artist and chef instructor at The French Pastry School of Kennedy-King College at City Colleges of Chicago, hosted a workshop with Valencia’s culinary students.
During the event, the up-and-coming pastry chef students learned the ins and outs of the industry and experienced a new and innovative fondant for cake decorating.
“Its unique abilities allow the pastry chef to do more with this fondant than any other fondant before,” Steven explained of the demonstrated product. “Its taste, quality, malleability and strength has improved, and its a much better product.”
The event was also a great opportunity for students to network and gain exposure with esteemed chefs and potentially learn about job or internship opportunities.
Commenting on his favorite part of the experience, Steven remarked that he enjoyed “seeing the joy on my students faces and the knowledge they can obtain through the network of chefs that had visited the demo.”
In a word, he said, the experience was “priceless.”