A day in the life of a culinary student at RRC

Sergei Didenko, 26, begins plating the prawn curry dish. Oct.11, 2017./HARRIS GALE

Sergei Didenko, 26, sautees the prawns for the curry dish he has been assigned to. Each day, the students rotate stations so all the students gets an opportunity to prepare and cook each others dishes. Not only does it serve as proper cross-training on different cooking styles, it helps them to hone their communication skills with each other on how the individual dishes should be made. Oct 11, 2017./HARRIS GALE

Belle Natividad, 22, makes the pizza dough for her entree. Oct. 11, 2017/HARRIS GALE

As the lunch rush approaches, Chef Eric Lee, 39, oversees the final presentation of the plates with his students. Oct.10, 2017./HARRIS GALE

Belle Natividad, 22, places her pizza entree in the stone fired pizza oven. It takes less than 7 minutes for the pizza to be fully cooked. Oct 10, 2017./HARRIS GALE

Sergei Didenko, 26, prepares a salmon fillet for his entree plate. He has spent the past two days perfecting the way he wants his plate to look. Oct.10, 2017/HARRIS GALE

As the lunch rush approaches, the students display the plates they have been perfecting throughout the week, ensuring they meet the standards of both the plate designer and Chef Eric Lee. Oct.13,2017./HARRIS GALE

Jean Claude Fertil, 48, prepares his hand rolled pasta entree for lunch service on Oct. 13, 2017./HARRIS GALE

Danielle Halston, 18, cooks her pad thai lunch entree during service. Oct.11, 2017./HARRIS GALE

Jean Claude Fertil, 48, and Chef Eric Lee, 39, complete an order during the lunch rush. Oct 11, 2017./HARRIS GALE