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Alyssa Lobascio stands in front of a rail of tickets and begins to call out orders – two crab cakes, one crawfish bisque, two Cajun popcorn and three Creole rice salads.
Call-backs echo in unison. Burners hum. Sauces simmer. Sauté pans sizzle. Heat lamps illuminate Lobascio’s face as she puts the finishing touches on two plates of shrimp before sending them to the dining room. The first course is out.
The senior is part of the Culinary Arts program at Orange Coast College and for the night, is sous chef at the school’s 49-year-old student-run restaurant – Captain’s Table Restaurant.
Since 1975, it has served as a training ground for students to gain skills, hands-on front and back-of-house experience that translates onto the plate and in the industry.
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