Aug 2, 2023 | Alumni, Community, News, OCCI News, Student Success
Coos Bay, OR – The Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College is pleased to announce a luncheon prepared by the esteemed American Culinary Federation (ACF) Culinary Team USA. This exclusive culinary affair will take place on Wednesday, August 16, 2023. Seating is available by RSVP only, with reservations offered every 15 minutes from 12:30 – 2:00 p.m. at OCCI, located at 1988 Newmark Ave., Coos Bay.
The ACF Culinary Team USA will be preparing an exquisite three-course menu as part of their training to prepare for the prestigious world competition in early 2024. This luncheon will tantalize the taste buds with a seafood starter, a succulent beef entrée, and a delectable dessert. Due to the competitive nature of the event and impending competition, a specific menu cannot be published in advance.
The luncheon is priced at $45 per person, offering an unparalleled opportunity for food enthusiasts, culinary professionals, and students to indulge in the artistry of the culinary world. Community members are welcome to join!
Luncheon Details:
- Date: Wednesday, August 16, 2023
- Time: 12:30 – 2:00 p.m.
- Location: OCCI, 1988 Newmark Ave., Coos Bay, OR
- RSVP: Reservations are required for entry, with seating available every 15 minutes. Call 541-888-7309 or email shawn.warren@socc.edu.
- Cost: $45 per person for a three-course lunch; beer and wine available for purchase.
The ACF Culinary Team USA comprises culinary professionals and students from various regions across the country. OCCI’s very own Executive Chef Randy Torres assumes the role of Assistant Manager. The team also boasts a pool of remarkable local staff and students, including current OCCI students Paige Hoene, Jeff Schneck, and Maddison Valdez, as well as OCCI graduate Elena Smith. Assistant to the US National Team is OCCI alum Shane Wilder.
Proceeds from the luncheon will contribute to the team’s competition expenses.
To secure a seat at this event, reservations are required, and seating is limited. Parties larger than six cannot be accommodated. To make a reservation, contact Shawn Warren at shawn.warren@socc.edu or call 541-888-7309.
Jun 28, 2023 | Community, News, OCCI News, Student Success
Coos Bay, OR – The Oregon Coast Culinary Institute (OCCI) at Southwestern Oregon Community College is excited to be offering several lunch events featuring special menus throughout the summer.
These special lunch events help prepare students to make the transition to the culinary industry. Our student-run “restaurant” will offer something for everyone including gluten-free options. A fresh new menu will include appetizers, salads, pizza, and entrees. Lunch offerings are individually priced.
Reservation times are from 10:45 am with the last seating at 1:00 pm. No groups over eight people please.
Restaurant dates are as follows:
- Tuesday, July 11th
- Wednesday, July 12th
- Thursday, July 13th
- Tuesday, July 25th
- Wednesday, July 26th
- Thursday, July 27th
- Tuesday, August 1st
- Wednesday, August 2nd
- Thursday, August 3rd
OCCI Summer Lunch Menu 2023
Some menu items may be subject to change due to ingredient availability.
Contact us today to make a reservation: email shawn.warren@socc.edu or call 541-888-1540.
Thank you for supporting our students and helping us provide them real-world experience.
Jun 21, 2023 | Alumni, News, OCCI News, Student Success
Oregon Coast Culinary Institute (OCCI) 2010 alum, Chef Reilly Meehan, recently competed at the Worldchefs Global Chefs Challenge Regional Semi-Final culinary competition in Santiago, Chile. In late May, Chef Meehan’s exceptional culinary skills and unwavering determination propelled him to victory, earning him a gold medal and coveted title of “Global Chef of the Americas.”
The Worldchefs Global Chefs Challenge is renowned for attracting top culinary talents from around the world who demonstrate their prowess in the kitchen and exhibit their remarkable adaptability under pressure. Chefs are tasked with creating culinary masterpieces that not only tantalize the taste buds but also display impeccable presentation for seamless service. Chef Meehan’s culinary creations exemplified these requirements, impressing the judges and securing his first-place finish.
Chef Meehan will now move on to compete in the Global Chefs Challenge Finals, which will take place in Singapore in October 2024. This opportunity allows him to further display his exceptional culinary talents on a global platform, representing both OCCI and the United States with pride.
“We are immensely proud of Chef Meehan’s accomplishments,” said OCCI Executive Chef Randy Torres, the driving force behind OCCI’s award-winning culinary and baking programs. “He is an inspiration to all OCCI students, and his remarkable journey is a testament to the exceptional training, dedication and passion both our students and instructors bring every day in the kitchen.”
Southwestern Oregon Community College’s OCCI culinary program has a long-standing legacy of nurturing exceptional talent and supporting its alumni in international culinary competitions. In 2012, the institute proudly hosted the U.S. National Youth Team. This year, it hosted the U.S. National Culinary Team as they prepared for the highly anticipated World Culinary Olympics in Stuttgart, Germany, in February 2024.
For more information about the programs offered at OCCI, visit www.socc.edu/occi. Text or call 541-240-8227.
Jan 19, 2023 | Community, News, OCCI News
Coos Bay, OR – The Oregon Coast Culinary Institute’s (OCCI) Culinary Competition Team is offering a three-course take-home meal for two to share with your Valentine. Proceeds from the sale support the team’s travel to competitions around the country.
PRE-ORDER IS NECESSARY: You must pre-order by Friday, February 10, 2023. Pick up is at OCCI (1988 Newmark Ave., Coos Bay) from 10 am to 1 pm on Tuesday, February 14.
This meal for two is prepared and ready to serve. Cost is $65 for the dinner; $80 if you’d like a bottle of wine included. On the menu: Caesar Salad, Focaccia, Pasta with Tomato Basil Sauce & Spicy Sausage, Heart Shaped Cheesecake and four Chocolate Covered Strawberries. To pre-order, email lapatisserie@socc.edu or call 541-888-7309.
Looking for sweet treats only? OCCI’s La Patisserie is having a chocolate and sweets sale as well. Pre-order is not necessary. Just come to OCCI between 10 am and 1 pm on Tuesday, February 14 and pick out your favorites.
Items include:
- Chocolate Covered Strawberries (GF): $5 each, $15 for six
- Selection of Chocolates (GF): $7 box of four, $18 box of 12
- Red Velvet Cupcakes: $18 for four
- 6-Pack Macarons (GF): $8
- Heart-Shaped Cheesecake (GF available): $12
- 8” Flourless Chocolate Torte (GF): $15
- 6-Pack Sugar Cookies: $12
Questions? Email lapatisserie@socc.edu or call 541-888-7309. Thank you for supporting our students in this fundraising event.
Jan 10, 2023 | Community, Curry Campus, Foundation, News, OCCI News
Are you planning to attend Southwestern Oregon Community College in the 2023-24 academic year? If so, you are encouraged to apply for scholarships!
Thanks to generous donors, the Southwestern Oregon Community College Foundation awards nearly $200,000 in scholarships annually to students attending Southwestern. Any student planning to attend college during the 2023-24 academic year is encouraged to apply. This includes both full-time and part-time students.
Applications are available annually January 1 – March 1. For all the details and to apply, visit www.socc.edu/scholarships.
- One application will automatically apply students to all the scholarships to which they qualify.
- Early bird incentive! Applications submitted by 11:59 p.m. on February 1 are eligible to qualify for an additional $1,000 scholarship.
- All applications are DUE BY 11:59 P.M. on MARCH 1, 2023. No exceptions.
Questions about Southwestern Foundation scholarships? Contact foundation@socc.edu or call 541-888-7209.
Dec 14, 2022 | News, OCCI News
Southwestern Oregon Community College and the Oregon Coast Culinary Institute (OCCI) will host Uncorking Opportunity! on Friday, Jan. 20. The event is scheduled from 6-8 p.m. at OCCI, 1988 Newmark Ave., Coos Bay.
This is Southwestern Foundation’s annual scholarship fundraiser. It features and evening of excellent hors d’oeurves and creations by OCCI chefs and student chefs, paired with wines from vineyards throughout the Rogue, Umpqua and Willamette Valleys.
Tickets are $95 per person. Thanks to sponsor support, 100 percent of ticket proceeds go to scholarships for students at the culinary institute and students pursuing degrees and training at the college’s Coos and Curry campuses.
This year’s sponsors include: 7 Devils Brewery, Bandon Dunes Golf Resort, Banner Bank, Coos Bay Vision Center, DB Western, Morrison Gederos Construction, North Bend Medical Centers and the Oregon Dungeness Crab Commission. Participating wineries include Abacela, Brandborg, Elk Cove, King’s Estate, Kriselle Cellars, Meadows Estate and Willamette Vineyards.
To purchase and reserve tickets, please go to www.socc.edu/give. For more information, please contact the Foundation at (541) 888-7209 or (541)-888-7211 or email foundation@socc.edu.
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 counties resident’s needs for transfer degrees, high-skill job training and community classes.
