Chef Jeffrey Coker, the associate dean of SLCC’s culinary arts and hospitality programs, has a philosophy based on service – which is why he uses the term “guest” rather than “customer.” He explains this by saying, “If you treat people as guests, they will come back to your business.”
Chef Coker emphasizes this view with his students, many of whom are pursuing associate’s degrees in culinary arts or hospitality management. These students will move on to jobs at hotels, bakeries, restaurants or resorts; some may work as line cooks, sous chefs or caterers. Many may even choose to open their own businesses.
One such student who dreams of being a business owner is Jonquill Garcia, a mother of three who wants to open an authentic Mexican bakery and restaurant. Garcia has relied on scholarships, loans and grants to make it through the program, and despite difficulties she is determined to finish her degree and pursue her dreams. “I want to help people and give back. I love to make people happy with good food,” she says.
Whatever his students choose as their career path, Chef Coker and his team of instructors are ready to help. And while there are other culinary and hospitality education programs in Utah, SLCC’s program offers some unique benefits to students, including:
Business training – Establishing a successful restaurant takes a lot more than a love of cooking. SLCC’s program also educates students about demographic studies and market analysis and provides instruction on creating business plans.
SkillsUSA participation – SLCC offers students the opportunity to earn tuition waivers and scholarships if they place first, second or third Utah’s SkillsUSA competition.
American Culinary Foundation (ACF) accreditation – SLCC’s culinary school is currently the only college-level program in Utah with programmatic accreditation from the ACF, providing added value to students’ degrees.
SLCC’s culinary and hospitality students have a bright post-education employment outlook. According to the Utah Department of Workforce Services, hospitality and tourism career options are growing steadily, with 8,400 jobs added just last year.
With so many opportunities available, Chef Coker is always looking to make SLCC’s program better and more accessible. He is currently working on an articulation agreement with one of the local universities that will allow students to earn their associate’s at SLCC and then easily move on to the university to earn a four-year degree in hospitality management. He would also like to make the program available to more students, especially to those who might not be able to afford it. “Scholarships specific to our industry would be great,” he says.
For more information on SLCC’s culinary and hospitality management programs, check out their website. If you are interested in donating to SLCC’s scholarship programs, please go to the Development Office's website.
Are you looking for a tasty side dish for Thanksgiving? Chef Coker and his team have you covered! Try out this delicious recipe:
Brussels Sprouts with Bacon
- 1 lb Brussels sprouts, whole
- 4 oz carrots, small dice or slices
- 4 oz onions, small dice or slices
- 1 oz garlic, minced
- 8 oz Applewood smoked sliced bacon, sliced into ½” pieces
- 2 oz butter
- Salt and pepper to taste
- Prepare the Brussels sprouts by cleaning and trimming as needed. Then, cut a small X in the bottom of the stem to help with even cooking.
- In boiling salted water, blanch the sprouts for two minutes depending on size, being careful not to overcook. The sprouts should still be crisp.
- Place in an ice bath to stop the cooking then drain so they do not sit in water.
- In a pot large enough the cook the sprouts, begin to cook the bacon until brown and chewy, not over crisp, remove and drain on paper towels, reserve. Drain all excess bacon fat.
- In the same pan on low heat, add a small amount of butter and sweat the carrots, onions and garlic until tender.
- Add the sprouts and bacon, cover with a lid, sweat together until hot and the sprouts are tender. Adjust seasoning as needed.