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Mission College culinary department has an excellent program to prepare students to enter the
culinary arts industry as prep cooks, line cooks, sous chefs, waiters, restaurant managers, and
cafe managers. The objective for spring fest is to show case the culinary departments’s art of food.
For $65.00 you can experience the art of culinary around the world.
• Italian • Mexican • Mediterenian • Japanese • French • Patries • Fusions
• Local Wine Makers |
 Master Chefs
Chef Louis Zandalasini, MFPE
Chef Louis Eguaras, PSB, CPFC
Chef Jesse Sanchez, CEC
Chef Martin Gilligan, CEC, MFPE
Chef Ramiro Villegas
Chef Cindy Rueda
Chef Susan Holtz, Adjunct Pastry Chef Instructor
Chef Brandy McKay, MFPE, Adjunct Chef Instructor
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