Core Culinary Arts
Core Culinary Arts and Nutrition Lab is a demonstration space designed for engagement in the many aspects of food and wellness by developing cooking skills and exploring nutrition. This teaching kitchen is located at the Palomar Health Student Wellness Center (adjacent to Crush Juice Co.) and also features a culinary retail shop. Campus map location.
Core is the ideal space for:
- Student cooking demonstrations
- Critical culinary skill-building and food-safety classes
- USD Dining, Catering, or related vendor cooking demonstrations to help introduce and expand the university’s dining program offering
Spring 2026 Classes
Core classes are complimentary and typically accommodate a maximum of 8 students. Sign-ups are on a first-come, first-served basis. Once you are registered, you will receive a confirmation email. If you do not receive a confirmation email, the class is full and we recommend you sign up for a different date. Open to current USD students.
Click the link below to register for a specific class.
If you cannot attend a class, email us asap so we can fill your spot with someone from the wait-list!
| Class / Sign Up Link |
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| Cooking Techniques by Chef Scott (12:15 - 2 pm) |
| Tues. 4/28 Saute |
| Thurs. 4/30 Braising |
| Tues. 5/5 En Papillote |
| Thurs. 5/7 Roasting |
| Tues. 5/12 Grilling & Broiling |
| Class Descriptions |
Shop Core
Buy your own Core gear, chef coat, hat or tee, cookware, cookbooks and many more kitchen essentials at Core Culinary Arts. Shop all items at Core, or shop for select items online via the USD Torero Store:
- Shop Clothing (t-shirt, hat, apron)
- Shop Cookware
Facility Use
As a demonstration space, Core Culinary Arts and Nutrition Lab is not a full kitchen facility, and the space/equipment may not be used to prepare or cook food for events/gatherings.
- All demos/classes will be held under the supervision of a chef-manager. Each class will include a safety/sanitation review, class time, and clean up.
- The teaching kitchen is governed by local, state and federal regulations and policies.
- To maintain strict food safety and adhere to applicable regulations and policies; outside food may not be brought in to the teaching kitchen space.
- Food/ingredients may be purchased via USD Dining.
Contact Us: coreculinary@sandiego.edu
Instructors
Demos and classes will be taught by USD's own best chefs, a nutritionist, visiting culinarians, local chefs and more. We invite you to learn more about our team!
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Born and raised in Chula Vista, California, Scott's favorite type of cuisine to cook is local seafood. Having graduated from the San Diego Culinary Institute in 2010, he began his career at USD that same year as a part-time line cook for La Gran Terraza restaurant. Scott was promoted a few years later to Sous Chef for USD Catering. He is now the Chef Manager overseeing Core Culinary Arts and Nutrition Lab and Crush Juice Co., both located within the Palomar Health Student Wellness Center. |
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Alex graduated from the Culinary Institute of America at Greystone, St. Helena, California. Originally from North Dakota, Chef has worked in many fine dining restaurants across the country. He opened San Diego’s first non-profit restaurant “Tacos Libertad”. He most enjoys cooking California French cuisine. He is currently the Chef Manager for Pavilion Dining, the largest dining facility at the University of San Diego. Pavilion Dining is a unique hybrid concept that offers a la carte menus for breakfast and lunch and unlimited access meals for dinner and brunch. Pavilion Dining feeds approximately 2,200 customers each day! |
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Originally from North East New Jersey, Molly moved to San Diego to pursue undergraduate studies at San Diego State University, where she earned a Bachelor of Science in Foods and Nutrition. She has a professional background in clinical nutrition and has worked within the San Diego community. She is pleased to join the USD Dining department as the Nutrition Systems Manager, where she is committed to advancing a culture of wellness through preventive nutrition. Molly aims to provide high-quality nutrition support, promote informed dietary choices, and contribute to a healthier, more resilient campus community. |
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Marbi was born in San Diego, then lived in Guanajuato, Mexico for 20 years. Her culinary degree is from The Culinary Institute of America, Hyde Park, New York. Much of her career was spent working for local hotels such as The Westgate, The US Grant and Hotel del Coronado. Marbi enjoys cooking Mediterranean food and has been able to hone those skills since 2021 at USD. Marbi started as a sous chef, then became the chef-manager for La Gran Terraza and is now Chef de Cuisine for USD Catering and La Gran Terraza. |
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Heather grew up in Visalia, California enjoying her mom and grandma’s homemade meals and rustic baked goods, her favorite was her grandma’s chocolate pie. She followed up her college years by earning a Master's in Business Administration. To follow her true passion, she went to culinary school in Arizona. Most of her career she worked at Four Season's hotels and resorts until coming to USD in 2023. As the Pastry Chef for La Gran Terraza and USD Catering, she enjoys baking with classic recipes and loves all Latin cuisine. |
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Jen Lee, Lead Cook, Pavilion Dining, USD Dining. Bio coming soon! |