ƹƵ alum Marcus Juanites always knew he wanted to cook. Young and ambitious, Juanites applied to the college’s Culinary Arts program right out of high school when he was 17 and never looked back.
Juanites now works in Philadelphia at a French-style restaurant called Fleurs as a line cook. His main role is on the grill station, but he has recently picked up working on the sauté station, prepping for the day by turning appliances on, getting utensils, warming up sauces, and gathering proteins.
“RCBC definitely helped me a lot in my culinary journey,” Juanites said.
Recently, Juanites discussed his journey from classroom to kitchen.
From RCBC culinary professors, including program director Desmond J. Keefe, Juanites learned proper sanitation practices, plating and presentation techniques, and knife skills.
“I am always using specific knife cuts like the brunoise, batonnet, etc.,” Juanites said.
Juanites uses his skills mainly to serve a variety of clients, such as business owners, friends and family of the staff, and food critics and chefs from Philadelphia.
To handle the rush and preparation that goes into cooking, Juanites rides the idea of what cooking means to him: passion.
“You put yourself on a plate when you present something to somebody,” Juanites said.
Watch Juanites’ cook and learn more about his story and experience at RCBC on . For more information about the RCBC Culinary Arts program, listen to the latest .
