FAMILY & MWR MARKETING
Left to right: Jorge Gibbs, sous-chef, Monica Caraveo, head chef and Laura Cifuentes, sous-chef at the Centennial Banquet and Conference Center.
The Centennial Banquet and Conference Center offers all kinds of delicious food. The traditional lunch buffet, the exquisite family breakfast brunches for important holidays and even catering for your special events, but who are the chefs behind the food? With more than 20 years of experience, Monica Caraveo recently joined the Centennial as the new Head Chef. Caraveo discovered her passion for cooking when her mom decided to enroll her in a job course as a disciplinary measure. “I was a rebel in my younger years and my mom was over it, so she enrolled me in a job course where I would help in the food service,” said Monica. Pursuing her passion for cooking, Monica graduated from Culinary School at Alaska University. She is certified by the American Culinary Federation and has left behind her “rebel” years. Monica is ready and excited to lead Centennial’s food services alongside her two sous-chefs Laura Cifuentes and Jorge Gibbs. Sous-Chef Laura, is enjoying the transition from practice to a real kitchen. From an insurance agent to developing her passion for cooking and following what she loves, Laura graduated with a bachelor’s degree in Culinary Arts and Business Operations. Learning the
process and confronting the challenges in a real business kitchen has been an enjoyable experience for Laura. “I like to gain experience and grow, I enjoy the constant challenges that one can confront in a kitchen,” said Laura. Jorge Gibbs, sous-chef at the Centennial, has been working since he was 23 years old in a kitchen; Jorge started as a dishwasher, the most important kitchen position. “I would pick up my mom after work, she used to work as a cooker … so instead of sitting inside my car and waiting for her to close, I would help her close by doing the dishes,” said Jorge. “Being a chef, the most important thing is the cleaning, the sanitation, the condition of the kitchen represents the chef.” All three agree the most important part about being a chef is the people. “If you don’t have the people, you can’t make it (business),” said Jorge. Visit the chefs at the Centennial Banquet and Conference Center during lunch hours from 11 a.m. to 1 p.m. The Centennial lunch service is open Tuesday through Friday and closed on Mondays. The Centennial Banquet and Conference Center also offers catering. For more information, call 915-744-1171.
BY CORAL MUSY
11199 Sgt. E. Churchill Street | Tuesday - Friday 11 a.m. - 1 p.m. | 915-744-1171 page 22
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