Enjoy internationally inspired cuisine, live cooking competitions and an evening supporting the next generation of culinary professionals
Psychology major Emerald Moreno is inspired by a passion for understanding and interpreting others, along with a deep faith that psychology is her calling. She plans to transfer to a university to earn a bachelor’s degree in psychology, minor in Spanish, and continue exploring a future in law.
After a major surgery and months of recovery, Tracey Kushner faced a decision that would reshape her future. In 2024, she returned to San Diego Mesa College determined to finish the degree she had started years earlier.
SAN DIEGO, Calif. — San Diego Mesa College proudly celebrated the achievements of the Class of 2026 during its annual Commencement Ceremony on Friday, May 29, 2026, honoring 1,958 graduates who earned more than 2,017 academic degrees and 414 certificates. A total of 727 graduates participated in the ceremony, joined by family, friends, faculty, staff, and community supporters.
May 12, 2023
San Diego, CA. — On Saturday and Sunday, May 13 and 14, San Diego Mesa College Culinary Arts Professors and students will be participating at the Annual Gator by the Bay Festival.
San Diego, CA. — On Saturday and Sunday, May 13 and 14, San Diego Mesa College Culinary Arts Professors and students will be participating at the Annual Gator by the Bay Festival. This year, Professor and Chef Michael Fitzgerald, who has been participating in Gator by the Bay for nearly 15 years, and Adjunct Professor and Chef Jack Gambrell from San Diego Mesa College Culinary Arts Department will be joined by renowned Louisiana Chef Patrick Mould. They will be doing cooking demos and providing professional instruction in preparing several favorite Southern specialties and samples. Michael Fitzgerald will be demoing at 11:30 a.m. on Saturday, cooking beignets, chicory coffee, and other traditional dishes. Jack Gambrell will be demoing at 11:15 a.m. on Sunday, cooking Jambalaya.
Chefs and students will be prepping today at Mesa College in advance of the event. San Diego Mesa College Culinary Arts Program offers the courses students need to feed their culinary passions and earn Culinary Arts Degree or Certification. As one of only a few culinary programs in the nation that operates a classroom-driven restaurant that's open to the public, students will gain first-hand experience modeling food preparation techniques, food safety, sanitation, and menu planning while working with modern equipment in newly renovated facilities.
Gator by the Bay is an exciting annual music and food festival that pays homage to the vibrant Cajun and Zydeco cultures at the Taste of Louisiana Cooking Pavilion in San Diego, California, this lively event brings together music lovers, food enthusiasts, and cultural aficionados from all walks of life. With its toe-tapping rhythms, mouthwatering cuisine, and vibrant atmosphere, Gator by the Bay offers a unique experience that transports attendees to the heart of Louisiana.
Tickets are still available at www.gatorbythebay.com. Attend to witness Mesa College’s very own Culinary Arts Department demonstrate their techniques, providing professional instruction that will elevate your cooking skills to new heights. From finger-licking jambalaya, to delectable beignets, they will guide you through each step, ensuring you master the art of Southern cuisine.
Information and Visuals: Video of Mesa College Professor demo from previous year’s Gator by the Bay event
Learn more about Mesa College Culinary Arts/Culinary Management
Find San Diego Mesa College on Social Media:
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Tags: SD Mesa College, Culinary Arts, Mesa Professors
Jennifer Nichols Kearns
Director of Communications
[email protected]
(619) 388-2759
Enjoy internationally inspired cuisine, live cooking competitions and an evening supporting the next generation of culinary professionals
San Diego – Staring this past week, 72 Fifty, the Mesa College on-campus restaurant, began offering their specialty Fall Dinners. This week featured classic French cuisine, including Vichyssoise, crème fraiche, Beef Wellington, and Duck Confit. As one of only a few culinary programs in the nation that operates a classroom-driven restaurant that's open to the public, the Fall Dinners allow Mesa students to gain first-hand experience modeling food preparation techniques, food safety, sanitation, and menu planning while working with modern equipment in newly renovated facilities.
San Diego, CA. — On Saturday and Sunday, May 13 and 14, San Diego Mesa College Culinary Arts Professors and students will be participating at the Annual Gator by the Bay Festival. This year, Professor and Chef Michael Fitzgerald, who has been participating in Gator by the Bay for nearly 15 years, and Adjunct Professor and Chef Jack Gambrell from San Diego Mesa College Culinary Arts Department will be joined by renowned Louisiana Chef Patrick Mould. They will be doing cooking demos and providing professional instruction in preparing several favorite Southern specialties and samples. Michael Fitzgerald will be demoing at 11:30 a.m. on Saturday, cooking beignets, chicory coffee, and other traditional dishes. Jack Gambrell will be demoing at 11:15 a.m. on Sunday, cooking Jambalaya.
