ACF chefs, students tout successes 'Beyond the Kitchen' at luncheon

Aaron Dorman

Area Career Center culinary student Jorge Lopez was given an opportunity to work in May at the French Market in downtown Chicago. What happened next was truly shucking.

“Before the market, I’d never seen an oyster a day in my life,” Lopez said. “That day alone I shucked over 1,500 oysters. This field and industry is always about learning something new.”

Lopez spoke as part of a lunch program earlier this week, touting, among other things, the opportunities young Region culinary students get at programs like the ACC and through organizations such as the local American Culinary Federation chapter.

Next week, ACC students will be getting hands-on experience at the Chicago Pastry Convention.

ACF leaders touted tremendous growth throughout Northwest Indiana, as their lunch pro