(HARLINGEN) – Recently, Texas State Technical College Culinary Arts students joined Agricultural Technology students at their on-campus greenhouse to harvest eggplants to be prepared and cooked by the up and coming chefs.

Using the latest technology to grow vegetables and fruits, instructors and students from both programs have partnered to give the students and the TSTC community the farm-to-table experience.

The idea for this joint venture came from TSTC’s Associate Vice President of Instructional Support Nicki Cone and Vice President of Instructional Support Hector Yanez.

“This project serves a variety of purposes,” said Cone. “The collaboration between two departments helps to educate the faculty concerning real-world applications. This expansion of knowledge will help to develop curriculum that better suits our industry, while giving our students a more well-rounded, innovative approach to their course work.”

Culinary Arts Instructor Emma Creps and Agricultural Technology Instructor Sammy Gavito both agree they were instantly excited with the idea of working together to give their students different perspectives of the food business.

“We recognize that a growing trend in the food industry is farm to table,” said Gavito. “So it’s important that we prepare our students to face this in the workforce.”

With initial success, Gavito’s Horticulture class and instructor Norberto Mendoza’s Crop Science class will be expanding the project, growing new crops that will be used by Culinary Arts students.

Mendoza plans to use a traditional 30-acre field located on Loop 499 and Rio Hondo Rd. in Harlingen to grow corn, while Gavito’s class will use aeroponics, the process of growing plants in an air or mist environment without the use of soil using tower gardens, and aquaponics – an aquaculture system that uses the waste produced by farmed fish to supply nutrients to the plants.

The class will have access to eight tower gardens and one new aquaponics system to grow fruits and vegetables such as tomatoes, melons, watermelons, peppers, eggplants and zucchinis.

All the farm fish from the aquaponics system will also be given to culinary to use.

“This is very exciting for me. This is exactly the type of business I want to get into when I graduate,” said Michelle Jacobson, TSTC Agricultural Technology student. “It’s great that I’m going to get this type of experience while still in school.”

Jacobson’s classmate, Irene Loya, added this experience is especially beneficial for her because she currently owns and is preparing five acres of land, with the help of the United States Department of Agriculture and the Natural Resources Conservation Service, for specialized crops.

“The connections in the classroom that I get to make to my real life are invaluable,” she said. “As students we all get to help each other learn and become better at what we do.”

Creps, while in the kitchen with her students as they cooked the eggplants they had harvested, said this project also brings a lot of benefits to her classroom and cooking labs.

“I personally wish this partnership had started sooner,” she said. “We’re always looking for new learning opportunities for our students and this gives them the chance to see the process and challenges of where our fruits and vegetables come from.”

Crepes also added that it saves her department money and gives the TSTC community and visitors fresh food to enjoy when her students cook for banquets and special events.

“With this partnership we get only what we need when we need it,” said Crepes. “There’s no need to get extra to save trips to the grocery store and risking that it’ll go to waste, and there is no substituting the freshness you get with farm to table.”

Crepes’ student Diego Ramirez, who is graduating in August and has already signed a contract as a culinary teacher with La Feria High School, said he wishes the project had started sooner as well so he could enjoy it more.

“What I have done so far has been a great experience. I have learned so much,” said Ramirez. “I hope to carry what I have learned from this project into my classroom at the high school.”

Cone said the ultimate goal is to see an increase in student success and cultivate a higher level of critical thinking and problem solving skills. She added students will also see an increase in awareness of the world around them, in socialization, efficiency and productivity.

“We expect to see higher retention rates and greater student satisfaction,” she said. “The cross functional collaboration between these programs will create a culture of continuous improvement and innovation. We hope to begin partnerships similar to this between other programs on our campus. This is just the beginning.”

Culinary Arts is offered at TSTC’s Abilene, Waco, Williamson County and Harlingen campuses.

For more information or to register for Fall 2017 call 956-364-4755 or visit tstc.edu.

(HARLINGEN) – After a long-time break from college, Harlingen native Yesenia Maldonado is now a student at Texas State Technical College pursuing her General Academic Core.

The 27-year-old single mom of four holds a 3.4 grade-point average while working part time at a farm and as a provider for her disabled mother. She is expected to complete her classes in Spring 2018.

Maldonado said TSTC is her stepping stone into her dream career that was inspired by her son’s autism and ADHD diagnosis.

What are your plans after graduation?

After completing my classes at TSTC I plan on transferring to Texas State University to pursue a bachelor’s degree in communication science disorders and a master’s degree in speech language pathology.

What’s your dream job?

My dream job is to become a speech therapist and help other kids the way my son was helped. My son didn’t speak for a very long time because of autism and ADHD and I saw how hard everyone worked to give him the gift of speech. This is my way of giving back.

What has been your greatest accomplishment while at TSTC?

Personally, my greatest accomplishment was finishing my first semester of college and achieving A’s and B’s. I’m proud of myself. A lot of people told me I couldn’t do it with four kids and working. And even though it’s frightening and nerve wrecking, I am doing it for my kids and myself.

What greatest lesson have you learned about yourself or life?

I have learned that it is never too late for an education and I want my kids to learn that also with my example. I never felt school was in my reach, but with dedication and confidence in myself I have been able to pick myself up, no matter what life throws my way, and work toward making my dreams come true.

Who at TSTC has influenced your success the most?

There are so many, I feel like I can’t name them all, but the ones that stood out were my composition instructor Heather Stuart, social and behavioral science instructor Richard Kirk and my government instructor Elizabeth Bryant. They all have a great attitude toward our learning and understanding of the material and they are always willing to help and give advice.

What is your advice for future TSTC students?

Don’t be intimidated by your instructors, they’re there to give you advice and motivation when you feel like giving up. Also, build a strong support system, whether it’s family or friends because I wouldn’t be where I am today without my mom and stepdad.

(HARLINGEN) – Texas State Technical College student Sergio Garcia is studying his General Academic Core. The Brownsville native currently boasts a 3.7 grade-point average and hopes to complete his courses by the end of summer.

The 32-year-old said he is ready to continue pursuing his career dreams after taking time off to take care of his mother as she battled a brain tumor.

“She lost her battle and I decided it was time to come back and help others like her fight,” he said.

What are your plans after graduation?

After completing my classes at TSTC I plan on transferring to the University of Texas Rio Grande Valley to pursue a bachelor’s degree in exercise science and a master’s degree in occupational therapy.

What’s your dream job?

My ultimate dream job is to help children and adults suffering with an illness, and with my career as an occupational therapist, I can do that.

What has been your greatest accomplishment while at TSTC?

For me, my GPA is something to be proud of. I have taken at the most 17-18 credit hours and I’ve been able to maintain my grades. This is especially a huge achievement for me after being out of school for so long.

What greatest lesson have you learned about yourself or life?

The greatest lesson I have learned is to always help others, put them first and make them happy. My mom always instilled this in me growing up and I always followed it. I put my mom first when she was with us and now I make sure to put my wife first.

Who at TSTC has had the greatest influence on your success?

First there’s my government instructor Elizabeth Bryant. She reinvigorated my fire and desire to learn. Next, is my Anatomy and Physiology instructor Eduardo Saldivar, who has made learning fun and helped me steer my career decision.

What is your advice for future TSTC students?  

I want to advice students to take every single class seriously, no matter how easy they may think it is. Also, do your best and make the most of your college career and have no regrets.

(HARLINGEN) – Frank Macias’ passion for cooking first started because of the Food Network making him hungry for success in the restaurant industry.

Now Frank Macias is the proud owner of Frankie Flav’z in Harlingen, a gourmet burger restaurant.

Though the journey was not easy, the Texas State Technical College alumnus’ restaurant has grown in popularity with burgers such as El Guapo, Sriracha Chicken Sandwich and El Chapa Burger, recipes of his own creation.

“I’ve always wanted to bring a different type of food scene to the Valley,” said Macias. “And I’m so blessed and glad to be doing what I’m doing.”

The Rio Hondo native graduated with an associate degree from TSTC’s Culinary Arts program in 2014 and said TSTC changed his life because, although he already worked in the restaurant industry, he had never worked in a kitchen.

“TSTC prepared me so well. It allowed me to sharpen my cooking skills, while learning the business aspect of the industry,” he said. “Because of TSTC I am now well-rounded in the food business.”

Before opening his restaurant earlier this year, Macias owned a gourmet burger food truck. It was through this first business venture that he built a strong following.

For two years, Macias’ food truck served Harlingen and surrounding communities serving up their most popular burgers such as the Cubano, consisting of braised pork cooked in a marinade placed in a buttered Bolillo bun and topped with ham, pickles, Swiss cheese and a touch of mustard.

“People doubted that my food truck could do well in the Valley, but it caught on and here we are now with a restaurant. Truly a dream come true,” said Macias.

The restaurant has not even been opened more than a month and Macias said response has been great.

“I was nervous about the transition from the food truck to a restaurant but I’m truly enjoying the experience,” he said. “Being able to see the joy my food brings to people is the most rewarding and exciting thing.”

The 41-year-old’s Yelp restaurant reviews prove Macias’ gourmet burgers are being enjoyed.

One comment read, “If you’re looking for a delicious gourmet burger prepared with just the right combination of flavors to satisfy even the pickiest of eater…look no further than Frankie Flav’z.”

Macias said however, it’s not only the food that keeps people coming back, but the service. He hires TSTC alumni. Some he went to school with and others he met later, but he never doubts their skill.

“TSTC has such a great culinary arts program,” he said. “I’m never worried about my employees’ work ethic or skills.”

So what does Macias’ future look like?

He will be reviving the Frankie Flav’z food truck for special catering events such as festivals, corporate meetings and weddings and quincenerias.

“We already cater, but I want to keep my truck. It’s my baby. It’s where it all began,” said Macias.

Macias is also currently competing to win the Blended Burger Project for his chance to cook at the historic James Beard House in New York City’s Greenwich Village. He has entered his burger El Luchador, which folks can vote for daily on the restaurant’s Facebook page through the end of July online.

Beard was a champion of American cuisine, cookbook author, teacher and television personality.

“Only the best of the best have ever cooked there,” said Macias. “Being able to cook at the historic James Beard House would be an honor.”

For more information on TSTC’s Culinary Arts program or to register for fall classes, go online at tstc.edu.