El Paso, Texas, April 25, 2025 – El Paso Community College (EPCC) Culinary Arts and Related Sciences Department hosted the 2025 Culinary Arts Symposium and Boot Camp today, Friday, April 25, 2025, at the EPCC Administrative Services Center Culinary Arts Department.

The Symposium is designed for future culinarians and hospitality students, and offered hands-on workshops, industry insights, and a pathway to higher education. The Symposium and Boot Camp featured 177 Socorro ISD, EPISD, Mission Early College High School, San Elizario ISD, and Carrasco Job Crops culinary students.

“Our goal is to inspire and ignite passion in young talent by providing an engaging and innovative experience,” EPCC Chef Jesus Lugo said. “We’re excited because this is the largest Symposium we have ever held, it’s my baby, so it’s nice to see that it’s growing.”

The guest speaker was Jenny Solo of ToDo El Paso, who spoke to the students on the power of social media in the food industry.

The students participated in live demonstrations in classrooms, kitchens, gardens, and the commissary, with breakout sessions with industry experts and career counseling, attended seminars on culinary aquaponics, kitchen basics, pastry, advanced pastry, garden, commissary, and edible insect cuisine. The Symposium also provided networking opportunities with professionals and peers.

“We just finished with flambé, and that was really fun, I liked that one.” Jaelyn Weston, a senior at Coronado High School, said. “I am most interested in pastry and baking, that’s really fun for me.”

“I am interested in learning more about bakery as well,” Priscilla Esparza, a senior at Socorro High School and a Socorro Early College High School graduate in Nursing, said. “I am planning to go in to Nursing but I want to major in multiple degrees, and I really like baking, it’s very interesting and I am also passionate about cooking.”

The Symposium was free and invitation only to juniors and seniors currently enrolled in a culinary/hospitality program.

Some of the featured workshops were certainly interesting for students, and included:

Edible Insect Cuisine – Step into the future of food! Discover how chefs around the world are using protein-packed insects to create delicious, sustainable, and gourmet dishes that challenge traditional perceptions.

Culinary Fermentation Techniques – Unlock the secrets of umami! Learn the ancient art of fermentation to craft bold flavors in kimchi, miso, kombucha, and beyond, while enhancing food preservation and gut health.

FOH Tableside Service – Service is an art! Perfect your front-of-house skills by mastering the elegance of tableside service, including flambéing, carving, and cocktail presentations that add a touch of theater to dining experiences.

For more information on the EPCC Culinary Arts Department, please visit: https://www.epcc.edu/Academics/CulinaryArts

Photos courtesy: EPCC

Culinary students practice flambe in the ThirteenO9 Restaurant

Priscilla Esparza of Socorro and Jaelyn Weston of Coronado listen in a culinary class

Students take part in the EPCC Demonstration Kitchen

Culinary students made Chocolate Chicatanas, a dessert with Mexican ants