Food Is A Way To The Heart

     A few Central Oregon Community College culinary students made a delicious difference at an annual Valentine's event.

     Daniel Taylor was the driving force behind changing the ordinary community potluck into a culinary delight for the Valentine's dinner Saturday the 13th, 6:00 pm, Madras Baptist Church.

     After being approached by Pastor Richard Burson to take over cooking duties for the annual community dinner, Taylor decided it was time for a change. As a culinary student at COCC he took his idea to the instructors, and put out a request for volunteers.

     "Eighty-hours of a 300 - hour cooking requirement can be made up of volunteer work," said Taylor. He said the requirement gives students valuable experience through practical application.

     The dinner, along with entertainment and door prizes, was held in the Fireside Room at the church. The event was free and open to everyone, though donations were gratefully accepted. And over half the attendees were not members of the congregation, including some homeless individuals who were more than welcomed.

     With the help of volunteers, led by Ellen Courtney, the dining hall was transformed into a one-night Bistro. The mosaic of tables were slanted, adorned with linen covers, topped with floating candles, and sprinkled with rose petals. The overhead lighting was turned off, and softer floor lamps were spaced along the walls. Multiple plant and floral arrangements were brought in, along with lighted trees, and two soothing waterfalls to add to the ambiance.

     Kyle Price and Chelsea Anttila, both COCC culinary students, assisted Taylor with the multiple courses, including two entrees: braised chicken breast and seafood risotto.

     "We get class credit," said Price, "but I would've done it anyway."

     All three students confessed and interest in community service and charity work.

     "I would also eventually like to teach," Anttila said, though it is the delicate sugary concoctions that look more like art than food that fascinate her the most.

     Other than a 15-minute delay on the serving time, three broken dishes, and some comedy relief when Pastor Burson knocked over a large flower vase, the event was a success.

     "It gave a lot of us a chance to experience what it would be like at a fancy restaurant," said Pat Beno, a guest, who was not shy about going for seconds.

     Touching lives with good food was a desire mentioned, in a variety of ways, by each culinary student volunteering at the event.

     "Doing this on the heart-centered holiday," said Taylor, "is the proverbial icing on the cake."