2008 Woodie Awards
Good Food on Campus?
Flavors Is Cooking for the Soul
Inger Borstad
Issue date: 11/12/04 Section: Campus Life
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Your morning classes are finished and your stomach is growling.
You head to the cafeteria/snack bar and feel like you want something else. If a good complete meal on a real plate, with real silverware and a napkin that doesn't comeout of a dispenser sounds more like what you crave, a restaurant may be the solution.
Snack bar food is fine when you feel snacky, but today, you're hungry. If only you could sit down in a comfortable chair to a full meal of freshly prepared food and pay about the same price as the cafeteria/snack bar without leaving the campus.
You can!
Flavors restaurant, right here on the Marysville campus, is operated by the Food Service Management class. A wide variety of delicious high quality meals at very reasonable prices can be found every Tuesday, Wednesday and Thursday from 11:30 a.m. to 1 p.m.
Flavors' front doors are tinted, with a neon 'open' sign and face the Applied Arts 600 building (where the welding and auto shops are located). You can also enter through the cafeteria. As you walk in the doors nearest the bookstore, there's a sign with directions to the restaurant and a menu for the day.
The Food Service Management course is a 21 unit program with a certificate upon completion. The instructor, Rick Prondzinski, has taught the extensive course for 8 years; 5 years at the Clearlake campus and the past 3 years here on the Marysville campus. His assistant, Lovve Shimansky, is a Yuba and Butte College graduate who began sharing her knowledge with Flavors this semester.
Prondzinski specializes in the nutrition and quality of the food he prepares. Smiling over the stove where he's cooking up something grand, he says, "I like to call it cooking for the soul" because you should feel good after a meal, not weighed down or 'blah'.
The twenty students in the Food Service Management course, ranging from eighteen to fifty eight years old, get to choose some of the menu items, but mostly Prondzinski decides what will be served in order to teach his students various methods and techniques. All items on the menu are homemade and you can taste the difference.
You head to the cafeteria/snack bar and feel like you want something else. If a good complete meal on a real plate, with real silverware and a napkin that doesn't comeout of a dispenser sounds more like what you crave, a restaurant may be the solution.
Snack bar food is fine when you feel snacky, but today, you're hungry. If only you could sit down in a comfortable chair to a full meal of freshly prepared food and pay about the same price as the cafeteria/snack bar without leaving the campus.
You can!
Flavors restaurant, right here on the Marysville campus, is operated by the Food Service Management class. A wide variety of delicious high quality meals at very reasonable prices can be found every Tuesday, Wednesday and Thursday from 11:30 a.m. to 1 p.m.
Flavors' front doors are tinted, with a neon 'open' sign and face the Applied Arts 600 building (where the welding and auto shops are located). You can also enter through the cafeteria. As you walk in the doors nearest the bookstore, there's a sign with directions to the restaurant and a menu for the day.
The Food Service Management course is a 21 unit program with a certificate upon completion. The instructor, Rick Prondzinski, has taught the extensive course for 8 years; 5 years at the Clearlake campus and the past 3 years here on the Marysville campus. His assistant, Lovve Shimansky, is a Yuba and Butte College graduate who began sharing her knowledge with Flavors this semester.
Prondzinski specializes in the nutrition and quality of the food he prepares. Smiling over the stove where he's cooking up something grand, he says, "I like to call it cooking for the soul" because you should feel good after a meal, not weighed down or 'blah'.
The twenty students in the Food Service Management course, ranging from eighteen to fifty eight years old, get to choose some of the menu items, but mostly Prondzinski decides what will be served in order to teach his students various methods and techniques. All items on the menu are homemade and you can taste the difference.
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