Chef Jonathan Zaragoza provides a demonstration to Carson Middle School culinary arts students last week about making pico de gallo and skills in the kitchen.
Photo by Jessica Garcia.
Chef Jonathan Zaragoza encouraged students to tell him how much onion or tomato to add to his pico de gallo he was creating in teacher Tammy Borreman’s culinary arts class last week at Carson High School.
Some wanted it spicier. Some were taking in the magic he was working with his knife on the cutting board.
“Nobody's ever going to get to the bottom of Mexican food, and that's what I think is beautiful,” Zaragoza told the students. “I think that's incredible because it takes a lifetime to master anything.”
Zaragoza was visiting Borreman’s class as one of several demonstrations. In Carson City, he also appeared as part of the district’s Global Eats program, a Chartwells initiative that introduces students to flavors from different cultures, according to Elizabeth Martinez, director of nutrition services.
Chartwells is the district’s food service management company.
Zaragoza, 35, has been cooking since he was 12. He learned how to make birria, roasted goat from Jalisco, and opened Birrieria Zaragoza in 2007. He became the chef of Masa Azul at 22. He has worked primarily in Chicago but eventually his culinary path took him worldwide to London, Dubai and Paris.
One of his greatest joys is sharing his cultural experiences with students, he said.
“Everything that’s on the program has been stuff I grew up with,” he said. “It’s really cool. It’s a spectrum (of reactions from kids).”
At Eagle Valley Middle School last week, Zaragoza and Chartwells staff members provided samples of bacon-wrapped hot dogs with caramelized onions, peppers, pico de gallo and roasted corn during lunch.
Athena Peters, Chartwells dining director, assisted during the demonstration. She said the opportunity helps motivate the students to try items from different countries. Students had a chance to sample pork carnitas, quesadillas, posole and more.
“(The feedback) seems to be very positive so far, and this is a good start,” Peters said.
Peters has worked as a chef about 12 years and said she finally entered the K-12 sector to help feed students and has found it enjoyable.
Martinez said she was proud of the Global Eats initiative through Chartwells.
Carson Middle School was using its remodeled kitchen equipped with its ovens and stoves with Zaragoza’s demonstration, and she said the experiences will stay with the students.
“Stuff like this, it makes my heart burst,” she said. “It just makes me so happy, you know, to see them all excited … I mean, it’s so neat to be able to see them respond.”