{"id":15213,"date":"2018-01-08T09:00:45","date_gmt":"2018-01-08T17:00:45","guid":{"rendered":"http:\/\/www.nexusnewspaper.com\/?p=15213"},"modified":"2018-01-15T10:27:40","modified_gmt":"2018-01-15T18:27:40","slug":"camosun-students-serve-it-up-with-new-food-truck","status":"publish","type":"post","link":"https:\/\/www.nexusnewspaper.com\/newsite\/2018\/01\/08\/camosun-students-serve-it-up-with-new-food-truck\/","title":{"rendered":"Camosun students serve it up with new food truck"},"content":{"rendered":"

Students in Camosun\u2019s Culinary Arts program are keeping their fellow students\u2019 hunger at bay with hot food served up fresh out of their new food truck. The food truck has been operating at the Interurban campus, selling bowls of ramen noodles with pork or chicken, vegetables, and an egg for $10.<\/p>\n

Camosun chair of Culinary Arts Steve Walker-Duncan says the food truck moves to various locations around the campus to make sure all students have equal opportunity to try the food. In January, he says, the menus and locations will be changing (he was unsure of the details at press time). The food trucks create a unique experience for his students, he says.<\/p>\n

\u201cWe\u2019re actually getting them out of the comfort zone we\u2019ve created here at the Culinary Arts centre. We want to put them right out there,\u201d he says, \u201cup close and personal, right in front of people in the environment, where it\u2019s a little bit of sink or swim. You\u2019ve got to be ready. You\u2019ve got to be prepared. You\u2019ve got to be capable of working quickly and working effectively, and doing a number of different things at the same time.\u201d<\/p>\n

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Camosun College chair of Culinary Arts Steve Walker-Duncan (photo by Adam Marsh\/Nexus<\/em>).<\/figcaption><\/figure>\n

Walker-Duncan says this hands-on experience is essential to students because it\u2019s what the industry is looking for.<\/p>\n

\u201cThey want people to be able to interact with guests, they want people to be able to multitask, they want people to be able to think on their feet,\u201d he says. \u201cThese are incredibly valuable skills.\u201d<\/p>\n

Walker-Duncan says a key aspect of doing well and thriving in that setting is teamwork.<\/p>\n

\u201cThose teams rotate together, so it\u2019s almost a cohort-based system,\u201d he says.<\/p>\n

Students take turns in different positions in the kitchens and typically will stay working as a team throughout the term, rather than working with everybody once or twice.<\/p>\n

\u201c[They\u2019re] learning what it means to communicate and interact with people that are going to, ultimately, pay their salary\u2014that\u2019s what it boils down to\u2014and to provide them with a service that they\u2019re happy about and that they\u2019re going to come back for,\u201d he says.<\/p>\n

Walker-Duncan says food is one of the most unique things on the planet: everyone needs it to survive, but it can also be used to bond with one another, find a common ground, and break the ice. He says this is especially relevant with a broader scope of nationalities and ethnicities being represented on campus.<\/p>\n

\u201cI think the diversity of cuisine is certainly something that is creating conversation,\u201d he says. \u201cWe had a couple of people commenting on the origins of one dish we were doing\u2014where it came from, and was it specific to a region or was it a hybrid of different influences? Food is the tie that binds us all across the planet. Everybody has to eat.\u201d<\/p>\n

See camosun.ca for info on the food cart\u2019s times and locations.<\/p>\n","protected":false},"excerpt":{"rendered":"

Students in Camosun\u2019s Culinary Arts program are keeping their fellow students\u2019 hunger at bay with hot food served up fresh out of their new food truck. The food truck has been operating at the Interurban campus, selling bowls of ramen noodles with pork or chicken, vegetables, and an egg for $10. Camosun chair of Culinary […]<\/p>\n","protected":false},"author":2,"featured_media":15214,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15,204],"tags":[],"class_list":["post-15213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-campus","category-january-10-2018"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/15213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/comments?post=15213"}],"version-history":[{"count":2,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/15213\/revisions"}],"predecessor-version":[{"id":15216,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/posts\/15213\/revisions\/15216"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media\/15214"}],"wp:attachment":[{"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/media?parent=15213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/categories?post=15213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nexusnewspaper.com\/newsite\/wp-json\/wp\/v2\/tags?post=15213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}