The Culinary Arts Center at RCBC is a 19,000 square foot, regional landmark in the heart of historic Mount Holly. Our culinary students leave RCBC prepared to take their place in the rapidly growing food service industry, as well as be eligible for seamless transfer to other four-year college or universities. Prepare for this in-demand field in our state-of-the-art facility.
We invite you to tour the Culinary Arts Center, enjoy a meal at our Student-Run Restaurant Vaulted Cuisine or enroll in a degree program.
Contact Us
The Culinary Arts Center at RCBC
Mount Holly Campus
21 Mill Street
Mount Holly, NJ 08060
(856) 222-9311, ext. 4426
Culinary Arts Program
Hospitality and Tourism Program
Chef Desmond Keefe
Director, Culinary Technology and Hospitality
jdkeefe@rcbc.edu
Tour the Facility
Enjoy a virtual look at our entire culinary facility including classroom space, meeting rooms and our student-run restaurant. Contact us for questions about the program.
Student-Run Restaurant | Vaulted Cuisine
Vaulted Cuisine is now accepting reservations! For just $25 per person, enjoy a fine dining experience crafted by our students. For an extra special experience, you can sit at the Chef’s Table for $40! We’re open every Wednesday night.
Reservations are required and can be made up to 30 days in advance.
Starters
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California rolls
Crunchy cucumbers, crab, and avocado wrapped in rice & seaweed
Potato and gruyere cheese souffle
Light & cheesy with the wonderful aroma of rosemary & thyme. Topped w/ bacon bits
Smoked Butternut Squash Bisque
Creamy Butternut Squash Soup blended with coconut milk and fresh ginger
Pickled Beet & Apple Salad
Pickled beets tossed with crisp apples in a creamy blend of mayonnaise, sour cream, and horseradish.
Entrée
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Jibarito burger (Fried plantain cheeseburger)
Fried green plantains (tostones) instead of bread, ground beef and pork, cheese, lettuce, tomatoes and garlic aioli or mayo-ketchup served with fries.
Pan-Seared Blackened Chicken
with Corn and Avocado Relish, Cilantro Lime Rice
Braised Short Ribs with Cherry Red Wine Reduction
Served with parsnip cauliflower puree, roasted broccoli Calabrian chili oil
Horseradish-crusted Halibut
Served with Curried Mussels
Desserts
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Bananas Foster Chimichangas
Fried, sweet burrito-like bundles are stuffed with banana slices, butter, brown sugar and spiced rum.
Bourbon Peach Brown Sugar Spice Cake
Served with Vanilla Ice Cream and Sugar Tuiles and Chocolate Sauce
Swedish Pancakes
Served with Lingonberry Whipped Cream
Chocolate Ganache Cakes
Served with Candied Beets