Second-year student Zora Williams is using her voice to bring more mental health and nutrition programming to San Diego Mesa College. Williams was elected president of the college’s Associated Students (AS) for the 2024-2025 academic year and serves as the college’s student representative on the San Diego Community College District Board of Trustees.
Sometimes, you hear a story that makes you want to know more. Kevin Gonzalez has such a story. The last time this story was updated, San Diego Mesa College student Kevin Gonzalez was a 15 year-old heading off to Massachusetts to complete his high school education. In the ensuing years, he has travelled to the other side of the world, built houses, but remained in close contact with his Mesa College professors and connections he made while on campus.
The San Diego Community College District has appointed four new student trustees for the upcoming academic year. Dalia Ramirez (San Diego City College), Zora Williams (San Diego Mesa College), Hailey Hua (San Diego Miramar College), and Haydee Zuniga (San Diego College of Continuing Education), will be sworn in during the June 20 SDCCD Board of Trustees meeting.
February 9, 2023
San Diego Mesa College’s very own 72Fifty breakfast is back – and they have everything you need to start your day off right! Hours are Monday through Thursday 8:15-10:15am on the 2nd floor of Mesa Commons.
Students, faculty and staff can stop by and enjoy their delicious breakfast items. 7250 is offering a variety of fresh breakfast foods daily, such as:
Baked croissants, Baked chocolate chip scone, and 72 Fifty House Smoothies (3 Choices) w/ fresh whip cream
Other menus items include:
Fruit cup, Bouquetier, melon, pineapple, berries
Fruit parfait, yogurt, fresh fruit, &berries, homemade almond granola
Acai Bowl, acai sorbet, fresh fruit, peanut butter, honey, shaved coconut, homemade granola
Avocado toast, wheat berry toast smothered w/ avocado spread, ruby red tomatoes, cilantro, garden grown jalapenos
Country French toast, butter, powder sugar, breakfast potatoes, Applewood smoked bacon
Blueberry pancakes, warm maple syrup, butter
Everybody’s got one, fried egg, Canadian bacon, cheddar cheese, English muffin
Egg white frittata, sautéed mushrooms, spinach, feta cheese, accompanied with fresh fruit
You can even build your own breakfast bowl, Wrap or Omelet w/ egg and house potatoes
Ingredient Choices: cheddar cheese, feta, bacon, ham, sausage, sautéed peppers, onions, tomatoes, spinach and mushrooms.
CYKAS? Don’t tell anyone, but 72Fifty also has a SECRET menu item: Huevos Rancheros!
Order in-person or online at https://www.toasttab.com/72fifty
About the Mesa College Culinary Program: San Diego Mesa College offers the courses you need to feed your culinary passions and earn your 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, you will gain first-hand experience modeling food preparation techniques, food safety, sanitation, and menu planning while working with modern equipment in newly renovated facilities”. Read more at https://www.sdmesa.edu/academics/v2/programs/culinary-arts-management/
Tags: Culinary Arts, In The News
Jennifer Nichols Kearns
Director of Communications
jnkearns@sdccd.edu
(619) 388-2759
Five students at San Diego City, San Diego Mesa and San Diego Miramar colleges have been named as semifinalists for the prestigious Jack Kent Cooke Undergraduate Transfer Scholarship that provides a tuition-free pathway to a four-year degree at a college or university of their choice.
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.
