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.
November 6, 2018
On Saturday, October 27, San Diego Mesa College Culinary Arts students took 3rd place in the People’s Choice category at this year’s San Diego Mac n’ Cheese Fest. Mesa’s Gourmet class entered the 4th annual competition, being the only school to accept the challenge.
Award-winning Associate Professor and Chef Tonya Whitfield shared, “The students worked extremely hard to compete against the chefs that do this on a regular basis.”
Entering for the first year, and as the only Culinary school to compete against 17 local restaurants and seasoned chefs, Mesa’s Gourmet class placed 3rd in one of two categories.
In preparation for the competition, 24 students presented their creations for a class vote. Two dishes were selected to enter the competition, one for each category. Mesa’s winning dish was a Mongolian Beef & Fontina Mac & Cheese, which won 3rd place for People’s Choice.
If you would like to taste some other dishes that Mesa Culinary students are cooking up, come out to the 72-Fifty special event, “A Night in the Garden.” On November 14, this one-night event will feature a six-course dinner menu and appetizer menu using organic produce from our garden.
Culinary arts students also prepare lunch daily (Monday-Thursday) in Culinary Outlook. For more information, email Professor Tonya Whitfield at [email protected].
Tags: CACM, Culinary Arts, Mac and Cheese Fest
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.
