Mar 31, 2024 | Curry News, Foundation, News, OCCI News
COOS BAY, OR — Experience an evening of culinary excellence and exquisite wines as the Oregon Coast Culinary Institute and Southwestern Oregon Community College Foundation present the 2024 Winemakers’ Dinner on Saturday, May 4.
OCCI chefs present at the winemakers dinner.
The Winemakers’ Dinner immerses guests in an evening of conversation and storytelling with premier Oregon winery Willamette Valley Vineyards. Scheduled from 6 to 9 p.m., at OCCI, 1988 Newmark Ave., Coos Bay, the menu will pair six wines with the fine cuisine of award-winning OCCI Executive Chef Randy Torres and his student chefs. This multi-course meal will feature carefully crafted food and wine pairings that highlight the unique and complimentary attributes of spectacular Northwest cuisine.
Sit down among friends and listen as the storytelling starts relating the tale of Willamette Vineyards’ creator Jim Bernau’s dream to develop an old orchard overcome with blackberry vines into a world class winery known for producing the finest Pinot Noirs. The conversation will touch on propagation, terroir and the art of fermentation. Today, Willamette Valley Vineyards grows grapes in five regions and has assembled a team of winemakers who bring experiences from throughout the West Coast wine industry to create a wide array of award-winning wines.
The event is a collaborative fundraiser to showcase the skills of the college’s Culinary Competition Team and assist the college’s culinary program with investing in equipment. Having participated in the World Culinary Olympics this year, Chef Torres and his student chefs will talk about their experiences and their creative thoughts in creating the menu.
OCCI executive chef Randy Torres demonstrates plating to student chefs.
“It’s important to know that we invest 100% of the funds raised from tickets to this event directly into top-quality equipment for our kitchens,” said Chef Torres. “Likewise, being able to hire the finest chef instructors and inspire excellence in our students is a direct result of the college and community’s commitment to our students.”
Tickets for this fundraising event are $190 per person. Seating is limited. “We are grateful for this support and ultimately being able to support the local economy and provide excellent chefs for the tourism and culinary industries,” Torres said.
For more information or to purchase seats, please contact the Southwestern Foundation at (541) 888-7209, email foundation@socc.edu. or go to www.socc.edu/give.
Mar 15, 2024 | Alumni, News, OCCI News, Student Success
From Coos Bay USA to Stuttgart Germany, eight student chefs and Executive Chef Randy Torres brought the award-winning spirit of Southwestern’s Oregon Coast Culinary Institute to the IKA/Culinary Olympics in February.
OCCI students joined other aspiring chefs from across the country on the USA Junior National Team. The excitement was intense with this being the first major competition for most students. “This event is amazing! It connects young chefs with people who can help further their careers for the rest of their lives,” OCCI student chef Brooklyn Hansen said.
The 26th international culinary sport competition featured teams from 55 nations and more than 1,200 participants. It’s the oldest, largest, and most international culinary competition in the industry.
The USA National Team, comprising professional chefs from across the nation and coached by OCCI Executive Chef Randy Torres, brought home an overall Silver Medal.
“It’s wonderful being involved in the camaraderie that IKA fosters. This competition is a unique adventure for students and SWOCC is proud to be a part of it. It’s a pivotal experience that changed the direction of my life when I participated on a team in 2008.” – Chef Torres
The USA Junior Team, all 25 or younger, participated in two competitions. They earned a Bronze Medal in the “Restaurant of Nations,” a three-course menu for 110 people, and brought home Silver in the “Junior Chef’s Table,” a five-course menu for ten people.
OCCI hosted both teams’ practice sessions as they prepared for Stuttgart. It was extremely valuable training for our students to work alongside and learn from the finest professional chefs from around the country.
Congratulations Chef Torres and OCCI students!
Pictured front row: Elena Smith, Liam T. O’ Brien, Jesone Khantikone, Brooklyn Hansen, Oliver Cowan, Chef Randy Torres
Back row: Maxwell R. Smith, Maddison Valdez, Paige Hoene
Jan 12, 2024 | Community, News, OCCI News, Staff & Administration
Enter the captivating world of competitive ice carving through “From Oregon to Alaska: An ice sculpting odyssey” an Oregon Field Guide exclusive short film profiling Chef Chris Foltz, Chef Instructor here at Southwestern’s Oregon Coast Culinary Institute.
The episode, which aired on Oregon Public Broadcasting on December 7, 2023, showcases Chef Foltz’s artistry, dedication, and passion for the craft. We get a behind the scenes look at this world-famous competition and watch the joy and excitement of the student carvers creating their unique pieces as well.
Regarding the competition, Chef Foltz says, “Alaska, it’s so far away. It costs a lot to get there, it’s an immense amount of work, and then when you get there, all of your work is going to melt away. But as a professional artist, it’s the one place that I get to go and do whatever I want to do.”
Stay tuned for updates as Chef Foltz and a new crop of student carvers prepares for this year’s World Ice Art Championship “Ice Alaska” in February.
Jan 9, 2024 | Community, Curry Campus, Foundation, News, OCCI News
Coos Bay, OR – The Southwestern Oregon Community College Foundation is pleased to announce the annual scholarship application period is now open. Any credit-seeing student thinking of attending Southwestern during the 2024-25 academic year is encouraged to apply January 1 – March 1, 2024, at www.socc.edu/scholarships.
With just one application, both part-time and full-time students can apply to more than 100 scholarships offered. Applications submitted by 11:59 pm on February 1, 2024, will be eligible to qualify for a $1,000 “early bird” scholarship. All scholarship applications are due by 11:59 pm on March 1, 2024. There are no exceptions to this strict deadline.
Thanks to generous donors in our local communities, the Southwestern Foundation awards more than $250,000 in scholarships annually to support students pursuing their education at Southwestern.
All information is available at www.socc.edu/scholarships. For additional help, join one of our drop-in Financial Aid and Scholarship workshops. Representatives will be on-site, readily available to address questions and walk students through various aspects of applying.
Financial Aid and Scholarship Drop-In Workshop Dates:
- Coos Campus, Tioga 301 (1988 Newmark Ave., Coos Bay):
- January 26th @ 2 – 4 pm
- January 29th @ 11 – 1 pm
- January 31st @ 5 – 7 pm
- February 9th @ 4 – 6 pm
- February 14th @ 11 – 1 pm
- February 28th @ 2 – 4 pm
- Curry Campus (96082 Lone Ranch Parkway, Brookings):
- January 25th @ 10:30 – 2:30 pm
- February 12 @ 10:30 – 2:30 pm
Guided by a board of community volunteers, the Southwestern Foundation organized as a nonprofit organization in 1962, the year after the college started. Since then, thousands of students have attended the college using Foundation scholarships. These awards help students achieve their goals, by breaking down barriers and cultivating the next generation of leaders, thinkers and innovators in local communities, the state and around the world. If you are interested in donating to Southwestern Foundation scholarships visit www.socc.edu/give or call 541-888-7211 for additional information.
For any additional inquiries about the Southwestern Oregon Community College Foundation scholarships, please reach out via email at foundation@socc.edu or by phone at 541-888-7209.
Jan 8, 2024 | Community, Foundation, News, OCCI News
Coos Bay, OR – The Southwestern Oregon Community College Foundation in collaboration with the Oregon Coast Culinary Institute (OCCI) invites guests 21 years and older to attend Uncorking Opportunity! on Friday, February 23, 2024. The event takes place 6-8 p.m., at OCCI, 1988 Newmark Ave., Coos Bay.
This is the Southwestern Foundation’s annual scholarship fundraiser. It will be an exciting evening full of fun conversation and delectable hors d’oeuvres specially paired with Oregon wines provided by well-known wineries from the Rogue, Umpqua and Willamette Valleys. The event also features both a silent and small live auction of adventures celebrating food, fun and friends.
Tickets are $95 per person, available at HERE. Thanks to sponsor support, 100 percent of ticket proceeds go to scholarships at the culinary institute and students pursuing degrees and training at Southwestern’s Coos and Curry campuses.
This year’s sponsors to-date include: Bandon Dunes Golf Resort, Banner Bank, Coos Bay Vision Center, Northwest Natural, Pacific Power, The Mill Casino Hotel and The Oregon Dungeness Crab Commission among others.
Examples of some of the auction adventure items include:
- Tickets to an exclusive Winemaker’ Dinner featuring Willamette Valley Vineyards and OCCI taking place May 2024
- Private OCCI Group Cooking Class
- Hot Air Balloon Ride for Two
- One-Week Stay in Hawaii
- “Name Your Own” Scholarship
…and so much more!
Space is limited! It is highly recommended people secure tickets in advance. Reservations are available on a first-come, first-serve basis. To purchase tickets, go to www.socc.edu/give. For more information, contact the Southwestern Foundation at 541-888-7209 or email foundation@socc.edu.
SWOCC Foundation Uncorking Opportunity! Event Overview:
**Important: Guests must be 21+ years old**
- Date/Time: Friday, February 23, 2024 from 6-8 p.m.
- Location: OCCI, 1988 Newmark Ave. Coos Bay, OR
- RSVP: Reservations are highly encouraged as space is limited. Secure your spot by purchasing at socc.edu/give. Call 541-888-7209 or email foundation@socc.edu.
- Cost: $95 per person – Includes 6+ wine & hors d’oeuvre pairings; access to silent/live auction and an evening of fun conversation with OCCI student chefs. 100% of ticket proceeds goes directly to student scholarships.
About the Southwestern Oregon Community College Foundation
Since 1962, the Southwestern Foundation has supported the College to improve people’s lives – socially, culturally, economically and educationally – through friend-raising and fundraising. The College serves Curry, Coos and western Douglas county residents’ needs for transfer degrees, high-skill job training and community classes. For more information about the foundation, visit www.socc.edu/foundation.
Dec 18, 2023 | Community, News, OCCI News
Coos Bay, OR – The Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College is delighted to announce two upcoming opportunities for the community to experience an exquisite three-course luncheon put on by the American Culinary Federation (ACF) Culinary Youth Team USA. Following the success of our November event, we invite you to join us at OCCI on Sunday, January 7, 2024 and Saturday, January 20, 2024. Lunch is $35 per person, with reserved seating available every 30 minutes from 12:30 – 2:30 p.m.
Once again, these events serve as a valuable practice session for the ACF Culinary Youth Team USA as they gear up for the international competition in Stuttgart, Germany in February 2024. It also provides an opportunity for our local community to come together and appreciate the artistry and skill of these budding culinary talents. Proceeds from the luncheon will contribute to the team’s competition expenses.
Lunch includes a delectable vegetarian starter, a mouthwatering beef entrée, and a tropical dessert that is sure to leave a lasting impression. To maintain the integrity of the menu, we are unable to accommodate substitutions for this event. The carefully curated menu is the same for both dates (and is the same from the November event).
Make your reservation today by sending an email to shawn.warren@socc.edu with your preferred reservation date and time. Parties larger than six cannot be accommodated.
ACF Culinary Youth Team USA Luncheon Details:
- Dates: Sunday, Jan. 7; and Saturday, Jan. 20, 2024
- Time: 12:30 – 2:30 p.m.
- Location: OCCI, 1988 Newmark Ave., Coos Bay, OR
- RSVP: Reservations required, with seating available every 30 minutes (parties of 6 people max). Email shawn.warren@socc.edu, with your preferred date/time.
- Cost: $35 per person for a three-course lunch
Join us for this unforgettable culinary adventure, and support the aspiring chefs of OCCI and the ACF Culinary Youth Team USA.
For more information about OCCI, visit: www.socc.edu/occi.
