NCC Holds First-Ever Chef Series Week & Dinner

This March, Northampton Community College (NCC) held its first-ever Spring Chef Series. The culinary program brought in a notable Chef, this year featuring guest Chef Michael Joyce of Bolete, Molinari’s, and owner of Bub’s Breads.  

The culinary arts students worked with Chef Joyce during the week learning from his lived experience as a Chef and business owner in the field and experimenting in the kitchen. NCC compiled demonstration, discussion, and theory with preparations for a six-course tasting menu that students prepared under the direction of Chef Joyce during the week.  

The students prepared the meal and presented the menu for the public on the evening of March 20 at the Hampton Winds. 

The students worked with fresh, local ingredients that could elevate the meal. Citrus was a focus of the meal, a seasonal nod to the changing weather this time of year. Spelt showed up across the evening in dishes as a stable ancient grain that Chef Joyce chose to use for its versatility in dishes both savory and sweet.  

Everything was homemade, from the pasta to the breads. One student, Allyssa Marko, really enjoyed working with the sourdough breads and grains as she’s interested in the baking and pastry side of the culinary world.  

“It's really nice to see someone that has been in his element with baking and pastry while also still having that experience as executive chef in different restaurants. We saw firsthand how he can combine the two worlds,” said Marko. 

Chef Joyce spent 25 years working exclusively as chefs in restaurants in New York City, Philadelphia, and the Lehigh Valley. Two years ago, he decided to open a small bakery on his own, sourcing from small local farms like Lancaster Farm Fresh. His baked goods are sold at Lit Roastery Coffee Roastery and Bakeshop in Bethlehem. 

“We make our own yogurts, ricotta, and more using dairy from Valley Milk House, which is a great creamery. We used their cheese in dishes for the menu,” said Chef Joyce. 

Students were assigned to different stations for every part of the meal to run smoothly. For instance, Marko was assigned to the crudité station, which consisted of scallop crudo. The students practiced their responsibilities for their station, and they prepared as much as possible for the evening in advance so they’d have as little preparation during meal service as possible.  

Everyone knows exactly what they're doing for what course, like a well-oiled machine. 

Some highlights of the meal were the soft sourdough bread complimented by fresh pressed green olive oil with a mild bite and a butter from which the buttermilk was preserved and used in the cured scallop crudo later; the wonderfully tangy citrus dressing with the crisp radicchio salad; the soft, buttery wide noodles with depth from the whole grain you could taste; the delightfully sweet and sharp blood orange tart with a spelt crust that gave a nice earthy balance to the dessert. 

Marko said, "Chef Joyce was hands-on watching us, and he stepped in to make sure we did it right. It was nice to have a new perspective in the kitchen.” 

Jaden Coulter, NCC culinary arts student, gained a love of cooking when he was stuck inside during the pandemic in high school. He started dabbling in the kitchen and found he had a passion for it. He has since competed in SkillsUSA competitions for culinary arts, and he placed second and first at the state level during his back-to-back years competing.  

Coulter, in charge of the pastas and rabbit ragu, found he, “learned there’s a variety of different grains and wheats that we can use in breads and pastas,” with buckwheat, rye and other grains complimenting the spelt in the pasta dishes he worked on.  

Students also learned different skills that they felt expanded their knowledge, from knife cuts to butchering a rabbit for the ragu. 

“Learning how to butcher a rabbit, and working with rabbit, was fascinating and something different than the chicken we’ve worked with in the past,” said Coulter. 

The evening was a success through and through with patrons expressing their delight, saying the meal was creative, delicious, and well-executed.  

"The whole idea of breaking bread at a table, and sharing food with people -- it's great to see young kids involved in that process. I really enjoyed my experience with the students and staff. Every instructor here is really wonderful, and the students are great. Planning a meal like this is about simple, good food,” said Chef Joyce.