Let me introduce a hidden gem in Waco that not enough people know about: the Texas State Technical School culinary arts department.
This is a red alert to foodies because TSTC hosts a full-service, three-course meal available at lunchtime for $15. For those astute enough to make a time and the short trip to TSTC, it's at least a $30 value for half of that.
For foodies on a time budget, the Gourmet To Go program allows patrons to order a take out lunch or dinner for $12.
This is fine dining for the price of casual dining.
The TSTC lunch, served from 11-12:30, begins in February this semester and continues to the end of the semester in early May. For more information go to the TSTC culinary arts web page.
I learned about the TSTC culinary arts department from TSTC student Philip Doriocourt. He revealed that two of his professors are the current President and VP of the Texas Chef Association and that results in top-shelf training.
“The program at TSTC is the best in Texas,” Doriocourt said.
Doriocourt said students prepare the menu that’s offered each semester at the formal dine-in. This job is handled by students who are set to graduate at the end of the current semester and the menu is a culmination of what they've learned, so it requires the students to use balance and creativity.
“When we create our menu, we have to pick a particular cuisine and add a twist," Doriocourt said. "The final semester before graduation, we have to submit our menu to the professors, and once it’s been approved, we have to serve it to the public for the rest of the semester.”
I was pleasantly surprised to learn the students of TSTC are not only trained on how to prepare a dish, but also taught the culture, history and background of a nation’s food. For example, Doriocourt told me about the Yin and Yang of South China’s cuisine.
“In South China, food revolves around Yin and Yang," Doriocourt said. "Everything they prepare in South China has a balance, or complement, that fully brings out the flavor in a dish. I sat through a four-hour lecture just on that concept alone and am spending the next four months learning to prepare food around that concept.”
I was in awe at Doriocourt ‘s statement and realized people just like him are serving as line cooks and sous-chefs here in Waco, and that I could be eating anywhere in Waco and have a professionally trained TSTC culinary student preparing my meal.
So, if you find yourself short on cash later this spring, but want to have a good meal, I recommend taking a trip over to TSTC and order a dinner that was prepared by students. It’ll curb your hunger and tickle your taste buds.
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Photo of TSTC student Philip Doriocourt taken by author Dustin Payne. You can follow Dustin @createdlove on Twitter.
