Oasis High students get a taste of the kitchen, thanks to program developed by Cape chef

A chef who is from the Cayman Islands wanted to make a difference in Cape Coral due to the lack of culinary arts he saw in high schools.
That need eventually began a program at Oasis Charter High School last year that provide a real-life, hands -on experience for students.
When Chef Jethro Joseph, 34, began the program it attracted 50 students — which has since increased to 278 students this year.
The funding for the program and food, which comes out of the charter school’s general fund, was approximately $45,000 for the first year. This year the program will cost up to $70,000because more students are enrolled in the class.
Joseph said there is currently a waiting list for the program, due to the maximum of 31 students allowed in each of the three courses he offers for an hour and a half. Joseph teaches his students how to clean, cook and sanitize items, along with knowing when the food has reached the right temperature.
“It is a huge accomplishment for me,” Joseph said about the cooking and business class he pitched to the school last year.
Joseph said he wanted to make a difference in the community he lived in by offering something that has “never been done before.”
After entering Joseph’s classroom Friday morning, the smell of butter, vegetables and shrimp filled the room of laughter and talk from the students regarding whether their ingredients were done cooking.
The students, who were separated into groups of six, learned about dry heat cooking on Friday, which also involved a secret ingredient.
Sophomore Gina Falvey and her group decided to use broccoli and carrots for their dish to go along with shrimp, the secret ingredient. The students prepared the shrimp in a pan full of butter.
Falvey said they had to record the time that they began cooking the shrimp, along with when it was finished because they were learning how long the ingredient took to cook and how it changes throughout the process.
“We do it with each food we are leaning about,” she said, which included the broccoli and carrots.
The students also had to take a picture of the dish once they were done to put in their portfolio.
When asked what Falvey enjoys most about the class, she replied the end result because she can taste what her group prepared.
“It is so much fun,” Falvey said about the class. “Cooking is something that everyone needs to know.”
Although she enjoys the class, she said she is still thinking about whether she wants to continue her education in culinary studies after she graduates from high school.
Joseph Tocco was able to register for the culinary arts class this year, which he was excited about because he wants to become a chef.
He is learning about safety and preparation of food, Tocco said, adding he enjoys the class because it gives him hands-on experience that he can use in the real world.
“This class is really fun,” he said, smiling.
The passion of cooking continues to expand for the sophomore student because he has always found food intriguing.
Joseph recently opened Chef J. Bistro and Cooking Studio on Santa Barbara Boulevard to provide his students with additional real-life, hands-on experience in a business atmosphere. In addition to receiving experience, his students also receive a pay check when they put in hours at the bistro.
Tocco began working at the bistro last week as a prep cook and dishwasher. He explained that his schedule can fluctuate from one to three days a week, depending on when they need him.
It’s a tough job,” he said about the “real thing.”
In addition to the high school students working at the bistro, some of Joseph’s students also help him with his catering business. He explained that he only picks students who have good grades in their classes to help him with catering.
Julie Harper joined the program last year as a sophomore because she has always been interested in cooking. Her understanding of culinary arts has expanded in the year and a half of taking the class due to her dedication in and out of the classroom.
“I work at the restaurant and help him at events,” the junior said about her teacher. “I get so much experience.”
Harper began working with Joseph and his catering company last year, which included events that were held in Fort Myers and Cape Coral. She said that they prepare and cook the food at the school, wrap it and load it, so they can bring it to the event.
“They take us seriously,” she said due to their professional attire. “It’s very fun.”
Joseph said he always picks Harper to help him with his catering business because she works hard and she can take care of herself.
“This class helps with events,” Harper said, adding learning how to chop certain things, how to hold utensils and how to properly sanitize things has come in handy.
In addition to the experience, Joseph also helps his students get accepted into Johnson and Wales University to continue their studies in culinary arts.
He said three students have been accepted to the culinary school on full scholarships, which takes care of the tuition of $33,500 a year.
“I feel like I won the Lotto,” Joseph said about his students receiving a full scholarship.
Tocco said he plans on furthering his education in culinary arts after he graduates from high school and hopes to attend Johnson and Wales.
“I have accomplished something because I am their role model,” Joseph said.
Chef J. Bistro and Cooking Studio is at 3032 Santa Barbara Boulevard, Unit 201. The bistro is open to the public.