Students in Lincoln County’s Siletz Valley Schools are transforming local resources into gourmet cuisine through a unique culinary program. Combining French cooking techniques with Native American traditions, the program encourages students to explore Oregon’s rich seafood and wild food offerings. From foraging mushrooms to deep-sea fishing and oyster farming, students gain hands-on experience with the ingredients that make the Pacific Northwest famous.
Led by chef and former Army food specialist Patrick Clarke, the program connects students with top chefs and industry professionals. Recently, students collaborated on a five-course dinner at a renowned Newport restaurant and catered large community events. With opportunities to cook at major conferences and operate their own food truck, these young chefs are gaining invaluable real-world experience. By embracing local traditions and global techniques, the program is opening doors to future careers while celebrating the region’s abundant natural resources.