Culinary Pavilion

Watermelon Carvings, Cooking Demonstrations and Tastings
Hosted by Chef Jesse of the LA Mission College Culinary Arts Institute


CHEF JESSE! Certified Executive Chef and American Culinary Federation Award Winner

Spicy Yellow Watermelon Salsa with Blue Corn Chips

Watermelon and cheese salad

Join chef Jesse in the Culinary Pavillion as he performs cooking demonstrations and offers scrumptious tastings of
unique watermelon dishes.

Come see watermelons turn into art by one of our chefs from the Culinary Arts Institute at LA Mission College.

Download a list of the featured Watermelon Festival Recipe Cards.

Download Recipe Cards

Come See our Watermelon Carvings!

Schedule of Culinary Pavilion Events


SCHEDULE TIME
DEMONSTRATION
HANDOUTS & SAMPLES
10 AM - NOON

WATER MELON CARVINGS

DEMONSTRATIONS

NOON

WATERMELON SUPER DRINKS

DEMO & SAMPLES

1 PM

WATERMELON SALADS

DEMO & SAMPLES

2 PM

WATERMELON HISTORY

INFORMATIONAL

3 PM

WATERMELON PICKLING

DEMO & SAMPLES

4 PM

WATERMELON CARVING

DEMONSTRATIONS

5 PM

WATERMELON ENTREES

DEMO & SAMPLES

6 PM

WATERMELON DESSERTS

DEMO & SAMPLES


Culinary Pavilion Event Descriptions


WATERMELON CARVINGS
The Mission College Culinary Arts Institute features former student Oscar Melendez and his amazing Watermelon carving and sculpting. Chef Oscar Melendez had been part of the culinary work since the age of 9 when attending an after-school program at Poly Technic High School. He has won several scholarships that have presented opportunities to expand his culinary background he will be sharing his creations in food and dazzling carvings. 

WATERMELON SUPER DRINKS
Watermelons are a perfect vehicle to create super refreshing beverages and ice creams that enliven the soul and enrich the palate with its crispy sweet texture and succulent mouthwatering juice. This culinary delicacy will be enriched with potent minerals & vitamins that promote natural energy!

WATERMELON SALADS
Watermelons are a perfect accompaniment to a variety of local and fresh lettuce, tossed with a light spicy, salty, and citrusy flavor. Its meaty and crispy crunch is sure to satisfy most appetites. 

WATERMELON HISTORY
Watermelons come in over 2,000 species, ranging in size from 5 pounds to 200 pound monsters! This will be an enlightening discussion of the history and varieties of watermelon that are known to exist. This oversize and heavy fruit is found in all parts of the globe in a variety of interesting shapes and colors.

WATERMELON PICKLING
Watermelon pickling? Sure! The watermelon’s rind is not only good for composting, but it can be pickled with a variety of flavors that can range from sweet to spicy and salty to name a few. Check it out!

WATERMELON ENTREES
Watermelon can be a perfect match to a succulent and hearty bean and grain salad, especially those that have a high protein content such as quinoa, millet and a variety of pulses. 

WATERMELON DESSERTS
A lighter and healthier alternative to common desserts, watermelon’s sweetness and crunchy texture is ideal for a lively and fun array of warm and cold preparations that can range from fry to dry to liquid and foams.

About Chef Jesse

Jesus S. Sanchez | Department Chair, Los Angeles Mission College Culinary Arts Institute


Chef Jesus S. Sanchez is the Department Chair at Los Angeles Mission College’s Culinary Arts Institute. Chef Jesse has thirty-three years of culinary experience working in the diverse sectors of the Culinary and Hospitality Industry. His knowledge ranges from early breakfast and intricate lunch menus, to elegant dinners, elaborate banquets, and exquisite seven course menus in fine dining.

Chef Jesse has been a strong culinary competitor with American Culinary Federation (ACF)-sanctioned competitions and has won over twenty medals including: Best in Show in San Diego winning a silver medal in 2009, silver medal from the California Olive Oil Counsel in 2008, silver medal for the Alaskan Salmon Council in 2008 and a silver medal from the California Cheese Counsel in 2007. In February 2017, he trained a group of 8 students to compete at the SOCAL Culinary Challenge at the Institute of the Arts (IA) located in Inland Empire and helped the students win five gold, two-silver and one bronze medals.



You will find Chef Jesse busy during the week at the Culinary Arts Institute sharing his love and passion for the art of Culinary & Hospitality. When Chef Jesse is not busy sharing his passion for the Culinary Arts to students and the community, he enjoys spending time with his family camping, visiting local site sceneries and exploring the local farmers market looking for fresh ingredients to inspire cutting edge ideas.


Chef Jesse is an active community member participating in scholarship fundraising events for students like the LAMC Food & Wine Festival, San Fernando Olive Festival. He provides hands-on mentorship to high school students by participating in local Career Day events. He is a trainer for the Career for Culinary Arts Program (C-CAP/LA), which assists underserved high school seniors in securing scholarship grants to pursue their interest in the culinary arts in college. 

Chef Jesse is currently engaged with the new culinary movement of vegetarian, gluten-free, vegan, and raw/superfood cuisine, and educates students and the community about the benefits of a plant-based diet. Chef Jesse also promotes healthy lifestyle awareness programs through in-person food demonstrations at health-conscious events such as the American Cancer Society’s Relay for Life in 2012 and 2013.