City College Chef Blends Latin, Asian Flavors

At City College of San Francisco, culinary students are getting hands-on training in a

campus spot called The Chefs Table, where they cook and serve gourmet meals to the public

at low prices.

Second semester student, Anthony Calvo, is dreaming big, planning a future restaurant

that mixes Latin flavors from his Mexican, Salvadorian, and Peruvian roots with his love

for Japanese and Chinese cuisine.

In class, he whipped up a Latin twist on an Asian dish using homegrown Peruvian peppers

for extra heat and flavor, showing how he's blending those, worlds right now.

Instructor and chef, Malik Francis leads the program, pushing beyond basic cooking to

build leadership skills and turn passions into real businesses, which has really clicked

with Calvo.

This setup gives students the tech skills and confidence to chase their goals, dishing

out more than just food.

It's fueling their drive to Onda, Kitchen One Day.

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