Guam – Five Guam Community College Culinary Arts students received some substantial help outside the kitchen today from Micronesian Brokers Inc and Fonterra Brands out of New Zealand. MBI and Fonterra today awarded each of the budding chefs a $2,000 scholarship, for a total of $10,000, to help them finish their schooling.
Mike Brown, MBI vice president, said the scholarships are the result of the students’ performances during the World Association of Chef’s Societies (WACS) Pacific Challenge last September. GCC and the Micronesian Chefs Association hosted the event for the first time on Guam, and MBI and Fonterra, the world’s largest exporter of dairy products, were the event’s sponsors.
“They were plating some amazing food,” Brown said of the students. “We are a local company,” he added, noting that MBI is a subsidiary of Jones & Guerrero, “and we wanted to support our local talent.”
Each receiving a $2,000 scholarship today upon the recommendation of Culinary Arts instructor Chef Paul Kerner were Grace Enriquez, Felicia Thomson, Elysa Santos, Philip Kelvin Callas, and Joshua Mondia.
“I felt pretty good about it (the scholarship)…all the hard work we do has paid off,” said Thomson.
[L-R: Joshua Mondia, GCC Culinary Arts student; Chef Bertrand Haurillon, acting MCA president; Elyza Santos, GCC Culinary Arts student; Mike Brown, MBI VP; Felicia Thomson, Philip Kelvin Callos, and Grace Enriquez, GCC Culinary Arts students; Bhavya Vujcich, Fonterra Account Mgr.; Dr. Juan Flores, GCC TPS dean; and Chef Paul Kerner, GCC Culinary Arts instructor.]
“This year, with the scholarship, I will have the opportunity to take my practicum,” said Enriquez. The GCC Culinary Arts practicum involves a student working at a hotel or restaurant to apply what they have learned at GCC in a professional culinary environment.
Dr. Juan Flores, Dean of Trades and Professional Services at GCC, thanked MBI and Fonterra not only for supporting GCC students, but also, for being partners of the College.
A total of 103 students are currently enrolled in the GCC Culinary Arts program.