Welcome Back, Kitchen Wizards!
Guess who’s back in the Culinary Arts Department at Saint Paul College? That’s right—our students! The kitchen labs are buzzing again, and we couldn’t be happier. There’s something magical about sharing cultures, rituals, and, of course, breaking bread together. It’s like a giant culinary hug. We’re thrilled to dive into another delicious year with all of you.

Summer Shenanigans
Our students didn’t just spend summer lounging—they were out in the Twin Cities, rubbing elbows with the best chefs, bakers, and caterers. They’ve come back with sharper knives and even sharper skills, ready to rock the kitchen! Locations included The Emerald Lounge, Restaurant Alma, and Okome House, just to name a few. We can’t wait to see how their skills have grown!

But the students weren’t the only ones busy. Our chef instructors had their own summer adventures:

Chef Ryan Siess was flexing his pastry muscles at the Stillwater Farmers’ Market with his booth, Xssant. If you haven’t tried his croissants, you’re missing out on a buttery slice of heaven. We’re thrilled to have him join our faculty this yea—his artisan viennoiseries are going to inspire a whole new level of pastry passion in our students. Welcome, Chef Ryan.

Chef Jason Ross worked hard in his home kitchen to up his sourdough game. Just look at that perfect rye! He also spent some time working on pickles and fermentations too. Chef took a trip to Maine, and said it was a lot of fun “researching” the perfect lobster roll sandwich!

Chef Nathan Sartain did the noble work of expanding his Italian wine knowledge. Valpolicella Ripasso and Amarone were the stars of his summer, and he’s now a certified expert in enjoying the finer things in life. He’ll be sharing his vino wisdom with our third-semester students in the Sensory Evaluation and Wine Pairing class, where they’ll learn about enology, viticulture, and the psychology of flavor. Yes, it’s a tough job, but someone has to taste all that wine!

Chef Pierre Rabbia was a culinary Pied Piper, leading the next generation at our Summer Culinary Kids Day Camps. But that’s not all—when he wasn’t in the kitchen, he was on the soccer field, refereeing games across the metro, including international matches at the USA Cup in Blaine. Rumor has it he dreams of becoming a professional ref. If you don’t find him in the kitchen, just listen for the whistle—he might be blowing it on the pitch! Chef Pierre’s soccer skills keep him fit and ready to tackle any culinary challenge.

Chef Sara Johannes decided one master’s degree wasn’t enough, so she’s diving into an MBA in Hospitality Management from Southwest Minnesota State University. This coursework is setting the stage for an exciting new certificate program that Saint Paul College will be offering in the future. She also attended the Center for the Advancement of Foodservice Education and was a featured instructor at the National Restaurant Association’s Educational Foundation’s PROSTART Professional Development in New Orleans, LA. ProStart is a professional restaurant skills curriculum used by more than 2,100 schools across the country, and Chef Sara has been instrumental in revamping it. Who knew free time could be so productive?

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Looking Ahead

As we kick off the new school year, we’re missing our friend and colleague, Chef Sean Jones. His presence was larger than life, and the kitchens just aren’t the same without his booming voice. For 17 years, Chef Sean was the heart and soul of our first-semester lab, and his absence is deeply felt. But his legacy lives on. As Chef Nathan puts it, we’re driven to continue in service to our SPC CULA community, honoring Chef Jones every step of the way.

We’ll be hosting a multi-course Harvest Luncheon on Thursday, September 5th, celebrating with produce from Chef Sean’s garden outside the City View Grille. It will be a lovely dining experience outdoors on the verandah, featuring the herbs and produce from the Culinary Garden. Please email sara.johannes@saintpaul.edu for reservations. Seating is limited.

Here’s to a year full of flavors, fun, and a little bit of mischief. Let’s get cooking!