Last night at the THIRTEENO9 Restaurant, a culinary spectacle unfolded as El Paso Community College (EPCC)'s Culinary Arts Department, in partnership with the EPCC Foundation, presented the 'Dueling Chefs' event, a pleasant brawl of flavors and skills between two respected chefs, to the benefit of future culinary maestros through student scholarships. Campus Deans Chef Daniel Guerra and Chef Rick Webb showcased their gastronomic prowess, each assisted by a brigade of eight student chefs-in-training from the college's acclaimed culinary program.
Attendees also savored an immersive experience crafted by the EPCC Travel and Tourism department students, who delivered kitchen tours with the same enthusiasm they conveyed their knowledge, accompanied by a social hour featuring brewery and wine tastings, a variety of foods, live music, and the effervescent energy of passion that spills over from passionate education. Second-year pastry student Dayanara Reyes, mixing her love for the craft with the vanilla extract she demonstrated, told EPCC News, "It's actually a lot of fun to get out of the classroom setting, I enjoy it a lot." Teammate Dania Armendariz, a second-year culinary student, added about her experience, "I like to see the difference in skill sets... this is a rewarding experience."
Participants reveled in the two distinct arrays of cuisine. The Red Team, led by Chef Daniel Guerra, presented a delicate harmony of crabcakes followed by the hearty indulgence of mesquite-smoked short rib, finished with a Bavarois Torte that promised to be as much a feast for the eyes as for the palate. Meanwhile, the Blue Team, orchestrated by Chef Webb, sang a different culinary tune; their classic THIRTEENO9 salad paved the way for a sumptuous Cherry Bourbon braised short rib, and the symphony of flavors concluded with the sweet notes of a Torta Dulce de Chaja.
The evening also marked a sentimental milestone for Chef Webb, a final flourish before his impending retirement later this year. Having joined EPCC in January 2000 and ascending the ranks to Culinary Arts department director, and now Dean at the Transmountain campus, Webb enjoyed one of his last functions at an institution he helped mold. As obtained by EPCC News, Dr. Dolores Gross, Executive Director of the EPCC Foundation, commented on the event. "This is such a wonderful evening and a great opportunity for EPCC students," she said, expressing pride in both the culinary experts and the pupils.
