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OCCI offers wonderful culinary lunch and dinners as part of our externship program. Chefs Table offers our students real-life training opportunities, with creative and tastefully prepared meals that delight diners every Friday for lunch and dinner and Sunday's for Brunch we offer Chefs Table in the Fall, Winter and Spring terms and we are closed in the Summer term. Students develop confidence in their cooking abilities, service techniques, effective ways to communicate, and teamwork as they prepare to make their way into the hospitality industry. Chefs Table engages the community to connect with our students and allows the students the opportunity to learn from their feedback.
Your Externs for Spring 2013 are: Evan Hamill, Josiah Arnold and Greg Hansen
Lunch is $10 and you will receive a three course delectable pub style lunch that will begin at Noon. Dinner is $20 and you will receive a delicious four course gourmet meal with a complimentary glass of our featured Oregon Beer and Wine Dinner will begin at 6pm. We also offer a Sunday Brunch at 10:30 am until 2:30 pm with a complimentary Mimosa or Sparking Cider for $15.00
For reservations: please call: 541-888-1540 (This phone is unmonitored, please leave a message and someone will return your call within 48 hours.) You can also email us your reservation: email@example.com Please make your reservation by Thursday for lunch or dinner and by Friday for brunch the week you plan on attending and be sure to include the following information:
Location: We are located at the Oregon Coast Culinary Institute at Southwestern Oregon Community College 1988 Newmark Ave Coos Bay, Oregon
Payment information: Cash or checks accepted.
Gift certificates are also available.
All gratuities are designated to the OCCI Culinary Club.
Email List: To be placed on our email list for Chefs Table and other events, please send an email to: firstname.lastname@example.org with a statement requesting to be placed on our email list. Thank you.