Changing things up. That’s what Cafe 91 and the Mt. SAC culinary students, led by Chef Cecilia Leung, are executing this semester with a Grab & Go concept based upon a QSR, commonly referred to as a quick service restaurant model.

“That means within the time of the guest walking up to the counter to order, the goal is for them to receive their order within 5 to 8 minutes. So it is a very short time,” Chef Leung said.

The Menu

The Grab & Go menu has a wide array of both breakfast and lunch offerings. Chef Ceceilia pointed out the tried and true options available to students and staff in a rush.

“So the menu was constructed based on what was popular from the previous time the course was taught. And so some of the mainstays are breakfast burritos. We have a veggie option and then a meat option,” Chef Leung said.

Catering

Many enjoy the Grab and Go options on Mt. SAC culinary program provides, but the culinary department is beginning to expand.

“…we have invited other on-campus organizations and departments to request for our catering services. We’re starting very small for right now, just so that it’s manageable,” Chef Leung said.

She went on to describe a recent big job the culinary department tackled.

“Last week we served breakfast for the volunteers at the Mt. SAC Relay. So we were making 250 burritos every morning. And the call time was 7 a.m., so we actually had to be in the kitchen no later than 5 a.m,” Chef Leung said.

Cost

As with almost everything else in this day and age, costs are rearing their ugly head very high. Mt. SAC’s culinary program has not escaped cost creep.

“Gosh, I mean, honestly, most of the items that are on the menu are almost at cost … Right now on our menu, the breakfast burritos are at about a 45 to 50% food cost … The goal is 30% and under,” Chef Leung said.

Even the humble chocolate chip cookie is not spared the onslaught of increased costs. Chef Cecilia and the culinary students strive to do the best they can with the chips they’ve been given.

“We do a mix of dark and milk chocolate because milk chocolate is less expensive than dark chocolate … We want to make sure each bite you get some chocolate.”

Food Trucks

Many would point to food trucks being all the rage as a culinary endeavor, but Chef Cecilia has a different perspective.

“Number one, you have to find the parking available for it. It needs to consistently stay running in order for all the equipment to work. My closest friends have run food trucks, and it’s very stressful … So, you know, expect things to go wrong,” Chef Leung said.

That makes food trucks consistent with conventional restaurants. There’s never a dull moment.

“I constantly remind my students to expect the unexpected and to be resilient enough to pivot because in a kitchen it’s very common to walk in and that an issue will arise and we have to problem solve right then and there … That’s how the real world is,” Chef Leung said.

Regardless of all the elements that could go wrong in a kitchen, if you have a passion for feeding someone’s body and soul, one could do worse than Mt. SAC’s culinary program to fulfill that passion.

“You know, we’re very spoiled and lucky at Mt. SAC that we have this beautiful, huge kitchen with all the equipment that you can imagine to work with … You know, it’s like $54 a unit. I always remind students like, why go to a private culinary school? You know, it’s ridiculous that tuition is $40,000 for a year,” Chef Leung said.

The Grab & Go Cafe will be operating on Tuesdays and Thursdays from 9:00 to 1:00 pm through early June.