SYLMAR : Students Learn How to Cook at Golf Course

Sister Magdalena can stand the heat.

With full habit and a white apron, she helped flip lentil-and-rice cakes, stuff chicken breasts with turkey sausage, pour gravy, toss vegetables and arrange entrees at The 19th Hole at El Cariso Golf Course last week.

The cooking nun is one of about 25 Mission College food-service and culinary-arts students experiencing the world of the restaurateur firsthand at the golf-course concession.

“I just came to learn how to cook,” said the sister, who is part of the Poor Clare Missionary in Sylmar.

“They’re teaching me stuff I didn’t expect. I’m cooking for my sisters now. I’m in charge of the whole kitchen.”

Dislodged from their college kitchen, which is being remodeled, the students have been cooking at The 19th Hole for the last three weeks and will continue until December, said instructor Louie Zandalasini.

Students prepare daily specials for lunch on Tuesdays and Thursdays and dinner on Thursday, said Zandalasini. On Thursday, lunch was stuffed chicken in a puff pastry with an acorn squash ratatouille and the rice-lentil cakes.

Executive Chef Rudy Garcia kept a tight regimen in the narrow kitchen as five students huddled around him. Others served plates or sat in the dining area for a lecture.

“Did you cut this onion? I said cut it with the grain,” he told one apprentice. “Chicken out! Let’s go!” he shouted. “Entree goes on top of the sauce, because the sauce is made separate. Got it? Vegetables on the side. Vegetables are cooked to order.”

Mission College’s arrangement is made to order for Jack McDaniel, who has the concession for the restaurant at the public golf course.

Students have added some spark to his menu and free labor to boot, he said.

On the college’s side of the equation, students get to feel the heat of getting food out on time and pleasing real customers, said Zandalasini.

“The firsthand experience is good,” said Angel Turner, a student from Canoga Park.

“Especially for students that haven’t been in a real kitchen. We’re not just learning from a book.”

Reviews were generally good among patrons. One Mission College class on personal development came to lend its support. But intimidated by the fancy-sounding special, all but the teacher ordered burgers and fries.

“It’s very good,” said Enrique Gonzalez, the course’s counselor. “It’s so fancy.”