SPC Culinary Arts Students Host Annual Taste of Soul Luncheon

The St. Philip’s College Tourism, Hospitality, and Culinary Arts (THCA) department hosted its annual Taste of Soul luncheon Feb. 17, 2026, on the 4^th floor of the THCA building, with over 50 faculty, staff, and students for a midday meal that blended tradition with student-led service.

This year’s menu allowed guests to choose from fried catfish with rémoulade sauce, smoked ribs, or oven-fried chicken drumsticks. Sides included macaroni and cheese or mashed potatoes, along with mixed greens. Dessert options featured peach cobbler or sweet potato pie, and beverages were included.

The luncheon was a wonderful success, with many attendees choosing to enjoy their meals in the dining area, creating a warm and engaging atmosphere that supported the program. The environment remained calm, welcoming, and well-organized throughout the event. Students demonstrated a high level of professionalism, working efficiently and staying focused to ensure everything ran smoothly. The meals received excellent feedback, with the fried catfish earning special praise, and the sweet potato pie quickly becoming a favorite among guests.

Data Analyst for Student Success Steven Zuniga summed up the event in one word: intentional.

“The tradition lives in the food, but you really feel it when you sit down to share it,” Steven said. “Breaking bread with my team was a reminder of the strength that comes from unity.”