Before enrolling in the culinary arts program at DVC, Casey Ferriera had extensive experience in construction and sound engineering. But after a spinal stenosis diagnosis, he knew his construction career was over. The pandemic brought further disruption, as well as an unexpected opportunity.
“Due to the siracha shortage, I started making my own hot sauce. That sparked an idea of turning food into a business,” Ferriera says.
Knowing commercial kitchen experience would be essential for his success, Ferriera chose DVC to pursue an associate in science for transfer in hospitality management. He says the real-world opportunities are priceless.
“I was able to work at Pebble Beach and met Executive Sous Chef Christian Pulido and Special Events Chef Brandon Umipeg, both alumni of the DVC culinary arts program,” says Ferriera.
Looking ahead, he will focus on growing his business, Authentic Living Culinary Company. “I’ve already started developing a full product line that goes beyond hot sauce – expanding into pasta, sauces, and stocks,” Ferriera says.
Turning Their Passion Into Profession
Adrian Bautista began cooking for himself and his siblings out of necessity when his mom had to work late hours. He also prepared holiday meals for his family with the encouragement of his stepdad. “Unfortunately, my stepdad recently passed due to brain cancer. During his final months, I was the primary caregiver, which was an incredibly tough experience.”
Despite the painful loss, Bautista found comfort in cooking, and says his stepdad was an avid foodie and his biggest supporter.
“I’ve learned from remarkable chefs at DVC, enabling me to incorporate my own creativity from the recipes and skills I’ve learned,” he says.
While Bautisa has always found joy in cooking for his family, he says his respect for the craft began while working at an Italian restaurant. “I developed an appreciation for food, flavor, attention to detail, presentation, and the teamwork that goes into it.”
Liberty Banister echoes the fundamental importance of these skills. “Learning to cook is a crucial life skill, enabling us to nourish ourselves and those we love.” She chose DVC upon discovering its culinary program is renowned for being among the best in the state.
Banister says her love for culinary began at an early age when she baked cupcakes with her mom. She’s thrilled to be at DVC fulfilling her childhood dream. But her path hasn’t always been easy.
Banister struggled with Attention-Deficit/Hyperactivity Disorder (ADHD), which made it difficult for her to avoid distractions, leading to procrastination. She also felt uncomfortable asking for help, further compounding the problem. “These challenges often prevented me from showcasing my true abilities, but they also became valuable lessons in self-discovery and resilience,” she says.
Inclusive, Affordable, and Relevant
“Students want to understand food, not just be line cooks. Our new curriculum lets students find a home in food,” says Chef Aaron Prater, Department Chair of the Culinary Arts Program at DVC.
The revitalized culinary arts program (soon to be renamed hospitality management) offers individualized instruction, a new zero-textbook-cost (ZTC) curriculum, and a focus on hospitality management that aligns with state standards and eases the transfer path. These changes have resulted in a program that is more inclusive, affordable, and relevant.
“Food is more than recipes – it’s culture, history, and identity. Our program is about shaping people who can succeed in any corner of the hospitality world,” says Chef Oscar Cabezas, Hospitality Faculty.
Culinary arts students must also complete a nutrition course to help them understand the science of nutrition. “This knowledge helps them make intentional choices in menu planning,” says Teresita Saechao, Nutrition Coordinator and Professor.
Culinary professionals have numerous opportunities throughout the Bay Area and beyond. Cabezas points to the success of program graduates. “Our alumni are everywhere: local restaurants, catering groups, breweries and even big names like Quince, The French Laundry, Benu, and Saison.”
To learn more, visit Culinary Arts.
Bay Area Job Outlook
Projected growth for culinary professions is strong and growing faster than average. Between 2024-2034, 24,400 opportunities are expected for chefs and head cooks; 34,200 opportunities are expected for restaurant chefs, and 5,300 opportunities are anticipated for private chefs.
Average expected annual salary:
- Chefs and Head Cooks: $71,600
- Cooks, Private Household: $44,530
- Cooks, Restaurant: $45,230
Source: O*NET Online, U.S. Department of Labor
Celebrate Food and Wine at DVC
Education meets indulgence at the 2nd Annual DVC Alere Food & Wine Symposium! This delicious event will be held at the Main Street Bistro located at DVC Pleasant Hill on April 26, 2026.
Geared for foodies as well as current and future students, participants will explore the flavors of the Bay Area, sampling bites and beverages from local restauranteurs as well as enjoy live food demos from the DVC culinary arts program!
More details coming soon! Visit www.dvc.edu/events.
