Students in Plumas Charter School’s Chester Learning Center culinary program recently wrapped up the spring semester with an educational trip to Napa Valley, giving students the opportunity to explore professional culinary training, food culture and career pathways beyond the classroom.

The trip served as the culmination of the semester’s culinary studies and followed a year of hands-on learning experiences in the classroom and kitchen. During their visit, students toured Culinary Institute of America’s Napa campus, where they learned about culinary arts education, professional kitchens and career opportunities within the food industry.

Students also participated in an olive oil tasting at a local Italian market in Napa alongside Christi of Christi’s Prattville Cafe, who recently stepped into the role of culinary mentor for the Chester program following the retirement of longtime mentor Carol Franchetti.

The tasting experience introduced students to flavor profiles, food pairing concepts and the importance of quality ingredients in culinary preparation. Throughout the visit, students were encouraged to ask questions, explore new foods and gain a deeper understanding of the culinary field.

The Napa trip built upon the culinary program’s focus on experiential learning and career exploration. Throughout the school year, students have gained hands-on kitchen experience while learning food preparation techniques, kitchen safety, teamwork and hospitality skills.

By connecting classroom learning with real-world experiences, the culinary program continues to provide students with opportunities to explore potential careers while building confidence and practical life skills.

School staff said the trip was a memorable way to celebrate the students’ hard work and growth throughout the semester while inspiring future possibilities within the culinary arts industry.