Culinary Arts Alum Preps for a Classic Foods Future

Steven Brautigan once planned to become an archaeologist or paleontologist. “I enjoy history and learning about the past,” said the 2022 alumnus. But when he realized there probably weren’t many jobs in that field, Steven pivoted to a more lucrative career path.

Cooking was a pastime Steven enjoyed since he was very young, but it didn’t become a passion until his junior year of high school. “I took two cooking classes that taught me the basics, and I knew right then and there that I wanted to become a chef.”

Steven followed that passion to PCCC where he earned an AAS degree in Culinary Arts.“I would absolutely recommend this program to anyone who is passionate about cooking.”

He appreciated the high standards maintained in the professional kitchens at PCCC’s Wanaque Academic Center. “The chef instructors got right down to business in every class and made sure the students learned correct cooking techniques, how to prep food, and what it was really like to work in a restaurant.”

Preparing egg omelettes, improving his knife skills, and learning to butterfly shrimp were some of Steven’s most memorable lessons.

He also valued the collaborative spirit in the PCCC kitchens and praised the leadership of Chef Louis Hernandez, the director of the culinary arts program. “Chef Louis encouraged students to always be positive and support each other. He demonstrated how people in the industry should always work, especially at busy times when the pressure is on.”

Like all students in the culinary arts degree program, Steven was required to complete an internship at an actual restaurant. He was assigned to Roots Steakhouse in Ridgewood, New Jersey, one of PCCC’s longtime internship partners.

The friendly atmosphere at Roots suited Steven, and he felt well prepared not only with the skills for the job, but also for the challenge of working in a busy, all-hands-on-deck food establishment.

“I did the food prep,” he said. “In a typical day, I would make popover bread, prepare asparagus and broccoli, peel potatoes, prep eggs for breakfast, and a lot more. The day really goes fast.”

Even before he completed his internship, Steven was offered a job with Roots and continues to work there, gaining experience to achieve his ambition for the future.

A huge fan of the classic American diner, Steven hopes to someday own and operate one of his own. “I like the menus, the atmosphere, the whole diner experience,” he says.

And although he has explored a variety of cuisines, Steven declares his favorite food is pizza. In fact, he calls New Jersey, with its famous tomatoes, the “crown jewel” of pizza and of classic diners.

It’s no surprise that the history buff who once thought he’d be digging for fossils now plans to dig into traditional diner dishes, foods reminiscent of a beloved past and served with a side of nostalgia.

“My ultimate goal is to be the highest-level chef I can be,” says Steven. “But no matter what happens, I will always want a career in the food business.”

By Linda Telesco