Forward Janesville - TheReport - Second Quarter 2024

12 | FORWARD JANESVILLE Top Chef Janesville Where local talent learns their trade By Oakleigh Ryan Janesville has developed a unique restaurant scene that didn’t exist 20 years ago, thanks in large part to Blackhawk Technical College’s Culinary Arts program. "No one is born a great cook, one learns by doing," noted Julia Child. And there is no better place to learn than in the Culinary Arts program at Blackhawk Technical College (BTC). Attendees of the monthly CulinaryArts Contemporary Cuisine luncheons can attest to this. They enjoy fine dining that rivals Michelin-star restaurants, right at BTC, with three-course meals prepared and presented by soon-to-be graduates. BTC’s CulinaryArts program is a two-year program accredited by the American Culinary Federation and has been honored by the Wisconsin Board of Vocational Technical and Adult Education with the Exemplary Educational Service Award. The first year of the program focuses on introductory culinary basics. In the second year, students tackle advanced courses in managerial culinary supervision, purchasing, cost control and dining room operations. Throughout the two years, students get to work with local farmers, restaurateurs, nutritionists and other members of the program’s Advisory Council. Mark Olson, the program’s lead instructor since 2005 and former adjunct faculty at the college from 1993-2005, sees a bright future for his students. “Many students come in with the idea that they will either work in a restaurant or not at all,” he said. “We do have many who go on to showcase their skills in restaurants, but this program exposes students to numerous other food and nutrition avenues, from catering and food trucks to healthcare and contract food service.” Blackhawk Culinary Arts alumna Emily Hopper exemplifies this. She graduated from Blackhawk’s program in 2019 and has worked in restaurants both as a chef and as a manager within this region. She’s currently the People + Culture Specialist for Geronimo Hospitality Group. She even competed on Food Network’s Guy’s Grocery Games in 2022. “I’ve coached students from the Culinary Arts program at Blackhawk. I’m passionate about people getting into the hospitality industry, and Blackhawk provided me with a great foundation,” Hopper said. The impact of the program extends into the local community in various ways, as well as beyond Rock County’s borders. Within the past year, students have showcased their talents at a special lunch at the Wilson King Stone House in partnership with Prent Corporation and the Rock County Historical Society. They also prepared an all- star lineup of desserts for an event featuring comedian Charlie Berens at the Janesville Performing Arts Center to support the Boys & Girls Club, and provided a full menu of food for Blackhawk’s Annual Soul Food Luncheon in February for the community. “While we collaborate extensively with the local community, our internship program offers students exposure to remarkable locations. We’ve had students intern in Boston, Fort Myers, North Carolina and even Canada,” Olson said. “These experiences prepare them for their final semester, where they create portfolios that include menu design, special events and complete mock interviews.” BTC recently completed a renovation of its demonstration kitchen to support the program’s real-life learning environment. This state-of- the-art upgrade includes modern equipment and facilities designed to mirror top professional kitchens, giving students hands-on experience with the latest culinary technology and technique. Reflecting on his three-plus decades at Blackhawk, Olson said, “We’ve seen so many talented individuals come through this program, each bringing their own unique flair to the culinary world. It’s incredibly rewarding to see our graduates succeed and make a mark in various facets of the food industry.” INTERESTED IN LEARNING MORE? Email info@blackhawk.edu , call 608-758-6900, or check out blackhawk.edu/culinaryarts. Culinary Arts students learn in real- life, state-of-the art environments Students put the final touches on lunch in the commerical kitchen at the Wilson King Stone House on the Rock County Historical Society campus We’ve seen so many talented individuals come through this program, each bringing their own unique flair to the culinary world. It’s incredibly rewarding to see our graduates succeed and make a mark in various facets of the food industry.