With a starting of a new year, changes happen. Chef Eddie Fernandez, former 220 Grille chef, retired at the end of the Fall 2011 semester and made sure that he chose someone who will keep the spirit of 220 Grille alive.
Chef Alan Tsuchiyama is the new instructor for the 220 Grille. This decision came about a few years ago when Fernandez was on leave and wanted Tsuchiyama to supervise 220 Grille. Fernandez mentored Tsuchiyama to run the kitchen just as he would. For a couple of weeks, Tsuchiyama ran 220 Grille and customers received similar service.
In the beginning of this semester, Fernandez came back as a guest instructor to demonstrate his popular recipes such as the 220 Burger, turkey club and the Vanbanna pie.
Nothing has changed within those recipes, despite what some people have said. The changes that did happen were very minor, and even Fernandez changed some minor details to his popular dishes.
For example, the whipped cream for the Vanbanna is always changing, as well as the style of the banana presented.
Also, for those with peanut allergies, there are no peanuts in any recipe. The only peanuts that are on dishes are just sprinkled on as a garnish rather than incorporated into the dish. Tsuchiyama understands that allergies are a serious issue and peanuts are one of the most common food allergy out there, and uses tahini or sesame seed paste as an alternative.
The 220 Grille is composed of three different classes: dining room service, cost control, intermediate cookery. Dining room service helps as servers and these servers help out in many ways such as receiving feedback on the service as well as the food. Cost control determines the prices for each of the dishes served at the 220 Grille and intermediate cookery involves working the kitchen.
Jennifer Honea, who is one of Tsuchiyama’s students, said that Tsuchiyama is doing a wonderful job at keeping his cool during the most hectic times and is always motivating his students.
“There’s no sense in yelling at your workers in the kitchen, it only makes people nervous and breaks their concentration,” Honea said. “Thankfully Chef Alan carefully explains what needs to be changed and we correct our mistakes and become better for it.”
With a common practice of becoming more earth friendly, restaurants are using green products with more healthy and local alternatives. Not only does 220 Grille participate in recycling, but also the rest of the culinary department advocates for sustainability.
Located right outside ‘Ōhi‘a cafeteria and by Ohelo, KCC’s culinary program created several on-campus models of composting food waste using Vermi-composting, which is having the earthworms do what they do best and create fertilizer for our gardens, which is funded by a private grant.
The other way is using the forced-air composter, which helps the water, air and temperature under control. Also, the STEM center on campus creates bio-diesel from their waste cooking oil.
For more information, visit the 220 Grille Facebook at http://www.facebook.com/220grille to leave feedback on dining or food.