Phoenix, a mythological bird, who was continuously reborn from its own ashes. The new culinary arts kitchen symbolizes the phoenix, being reborn from its ashes.

Excitement buzzed throughout the spacious cafeteria room Wednesday, Oct. 7, as everyone waited patiently for the grand opening ceremony for culinary arts.

The perfectly crafted food, cooked by the culinary arts staff and students, was laid out on tables for all who attended

Chef Michael Pierini, culinary arts instructor, opened up the event with a speech in which he explained that if not for Dr. Linda Lacy, retired president of Cerritos College, there would be no grand reopening.

“I asked Dr. Lacy for $200,000 for new flooring for the kitchen…. $7.6 million dollars later, we ended up with a brand new kitchen,” Pierini said.

Lacy saw something in Pierini that made her believe in him, and that was all he needed to accomplish his goals for the new kitchen.

She expressed with pride that, “With Pierni behind the creation of the new kitchen, I knew it was going to be amazing.”

Once the speeches were done, Dr. Jose Fierro and others performed the ribbon cutting. This began the symbolizing of a new beginning for the department.

Attendees were offered a private tour of the new facility, as well as a plate of the food that was prepared for them.

Danielle Rogacion, lab tech kitchen assistant, said, “I didn’t imagine this many people at the grand opening, but it’s good that we have this much exposure. We can get more kids into the program.”

She believes that the biggest improvement in the program is that it has 39 new transferable classes.

Many students, such as Nataly Parra, culinary arts student, appreciate the new facility and feel it will help with their college experience

Parra said, “The kitchen is a big difference. It’s a lot more space to work. I feel good that there’s a lot of people involved in making this a better learning experience.”

She stated that over the years it will only get better, especially better than the expensive schools.

Not only do students and staff feel the big change within the department, but Lacy did as well.

She felt that students are being trained as chefs, and with the training they receive at Cerritos College they can be hired for top-paying jobs. In her eyes the program is expanding opportunities.

With the grand opening finally behind him, a fire burned in Pierini’s eyes as he said, “We’re never done setting new goals in culinary arts.”