The American River Current

ARC finds sweet tooth in ‘candy lab’

Head chef Lisa Lam Chiao holds a piece of candied orange peel as she prepares to make orange hazlenut chocolate bark. Chiao prepared the orange slices in her own home the night before. (Photo by Ashley Hayes-Stone)

Hannah Yates

November 16, 2017

Tucked in the back of the Culinary Arts building is a corner furnished with a sofa, chairs and small side table. A surreal neon pink elephant and giant goldfish watch over the students that dine there; it’s a colorful art piece that brightens up an otherwise unassuming cranny. Even more unusual, howe...

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