Can’t have too many chefs in this kitchen

MOREHEAD CITY - Summer jobs clearing tables and washing dishes at local restaurants gave Carteret County native Jerry Frivance a first glimpse at a career that has put him among the area's top chefs.

"I grew up in the area and every summer I was always working in a restaurant, busing tables, dishwashing. Once I got into the kitchen, that's where I wanted to be," Frivance recalls.

Frivance now works as the executive chef for Sharpies Grill & Bar in Beaufort and has 15 years of restaurant experience to his credit, with a six-year emphasis in fine dining. But it wasn't until Carteret Community College launched its culinary technology program that he was able to take his training from the kitchen where he worked to the classroom.

For Chef Frivance, enrolling in the culinary school expanded his on-the-job experience with exposure to a greater variety of cuisines, tastes, and products and a wider knowledge of the restaurant industry.

"Once I got into the school, it opened my eyes to a lot of things I didn't see when I was working in the kitchen. There's a lot more to the restaurant industry than just cooking," he said.

Frivance is showing his support for the CCC culinary school by participating Friday evening in the Crystal Coast Culinary Challenge to be at the Coral Bay Club at Atlantic Beach.

Approximately 15 chefs will come together for the event, with each one producing five minimeals for the guests, along with a variety of hors d'oeuvres and desserts. An "Iron Chef" style competition will take place at the center of the dining area.

All funds raised will go to support the college's culinary program. The event is being sponsored by the American Culinary Federation Eastern North Carolina Chapter.

Chef Anthony Garnett, executive chef for the Coral Bay Club and president of the local ACF chapter, said it's an opportunity for the chefs, restaurant owners and industry associates to give back to a program that has given to them.

"The dining public's expectations have increased, that's why having a well-trained culinary work force is essential to the future of our area's number one industry," he said. "This event is the result of a lot of work by people who believe in the culinary school and the excellent work going on there. We want to support it any way we can."

The culinary technology program, which was started in 2004, covers everything from food preparation and sanitation to types of cuisine and basic and advanced baking. Add restaurant management and related courses and the program is providing a menu of skills that area restaurants are looking for.

"What it allows us to have is a pool of skilled employees who have graduated with the essentials for a culinary career," said Garnett, who serves as one of the culinary school's instructors.

Restaurants that have had to train new workers in the basics are putting students and graduates of the school right to work, and the students interested in a culinary career don't walk into a kitchen blind.

Frivance is among the county's chefs to recruit staff from the culinary school. He has found the program to be a source of enthusiastic and willing workers as well as skilled ones.

"I've got the kind of people I want working in my kitchen," he said. "They have a passion for what they are doing."

The list of chefs participating in the Crystal Coast Culinary Challenge highlights the county's excellence in fine dining with restaurants such as Bistro by the Sea, Aqua, William's Casual Fine Dining, Floyd's 1921, Amos Mosquitoes, Ballyhoos, Carlton's Fine Dining and Piccattas.

Advance tickets to the Crystal Coast Culinary Challenge are $125 per couple and $75 per individual. Tickets at the door are $100 per person.

Advance tickets may be purchased at the culinary school building on the CCC campus by calling 252-222-6034.

Contact staff writer Jannette Pippin at jpippin@freedomenc.com or 252-808-2275.