Chefs Serve Up Tasteful Fund-Raiser : Benefit: Gourmet dishes at Mission College fete please palates of 400 patrons supporting culinary program.

Natural grillade of venison, vanilla bean creme brulee and penne with roasted duck were just some of the delicacies on offer Saturday at the American Culinary Federation benefit held at Los Angeles Mission College.

The festival attracted 400 guests who paid $20 each for unlimited helpings of gourmet dishes and fine wine brought and prepared by a collection of chefs from across the country.

“This is just wonderful,” said Mary Dahlsten of Sylmar, as she sat back in her chair with a slice of chocolate cake and a glass of Chardonnay. “People pay $20 for a restaurant meal, and this is so much better.”

Dahlsten, 78, said she sampled stuffed mushrooms, pecan pie and grilled venison.

“It was all delightful,” she said with a laugh, “but you just couldn’t sample everything.”

Chefs from Universal Studios, the Cheesecake Factory, Virginia Country Club and various catering establishments dished out their specialties alongside students from the culinary program at Mission College, which will receive a portion of the proceeds from the benefit. The remainder will be split among other culinary programs.

“The students really pulled together for this,” said Rudy Garcia, Mission College executive chef and instructor. “They were nervous, but they came out and stood side by side with these chefs to watch and learn.”

Culinary student Jay Jenkins, 46, said the benefit brought a little culture to a community not often exposed to it.

“It is great for the community to bring this culinary atmosphere to Sylmar,” Jenkins said. “And it would be nice to be known for something besides earthquakes.”

Jenkins, an employee at Lockheed in Burbank for 28 years, said he returned to school and joined the culinary program to prepare for a new career.

“They are downsizing in the aerospace industry, and I thought I would go back to school and learn how to be a chef,” Jenkins said as he served the quiche Lorraine, spinach quiche and honey-mustard chicken he prepared.

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Lake View Terrace resident Helen Boles brought granddaughter LaQunda Haynes, 13, and her friend Tiffini Tasby, 12, to taste some of the good life.

“I am a connoisseur of food,” Boles said, sitting at a table filled with remnants of her samplings. “I can taste everything.”