Collaboration of BC Agriculture and Culinary Arts Creates Delicious Food While Promoting Sustainability
By Deanna Rea
The Bakersfield College Agriculture and Culinary Arts Departments have teamed together for a unique collaboration, displaying the talents of both programs through stunning cuisine. This inspiring collaboration showcases the heart of the farm-to-table concept, bringing the freshest ingredients from the BC edible garden directly into the hands of our aspiring chefs, creating vibrant dishes that highlight sustainability, flavor, and creativity.
With the Agriculture Department’s expertise, various herbs, microgreens, and seasonal vegetables are carefully nurtured and harvested by students before making their way to the kitchen. From tender basil to heirloom tomatoes, each ingredient is carefully utilized in the delicious recipes featured in the Renegade Room, specifically tailored by our seasoned chefs. Whether it is perfectly seared meats with microgreens, vibrant salads layered with garden-fresh vegetables, or Brazilian-inspired stews, the Culinary Arts students transform these ingredients into dishes that are both aesthetically pleasing and delicious.
“We prepare the meals based on the ingredients provided to us,” says Chef Marcia Overturf, when asked about the Culinary Arts Department’s involvement in the collaboration. “Typically, the chefs will design a menu or adjust it according to the offerings from the edible garden. At times, we also create a menu tailored specifically to the anticipated harvest for the week.” By maintaining regular communication with Stacey Jischke, who helps maintain the edible garden, Chef Overturf is able to plan each menu effectively according to what produce is available and what is planted and harvested by the Agriculture Department.
By combining the talents of the Agriculture and Culinary Arts Departments, Bakersfield College has created a unique educational connection that highlights the farm-to-table concept while providing students an opportunity to experience agricultural production. “The collaboration encourages hands-on learning across departments, empowering students to understand the full journey of food, from seed to table,” says Marcia Overturf, “It’s not just a meal; it’s an educational experience in sustainability, community, and culinary excellence.”