Helms College culinary program gives students the chance to cook for, and at Augusta National for Masters Week

AUGUSTA, Ga. (WJBF)- From hitting the pro shop to getting the perfect seat on the course, there’s many to-do items for patrons at the Masters.

Perhaps one thing patrons look forward to the most is the delicious, low-price food at Augusta National–and some of the meals are prepared by local college students.

It’s thanks to the culinary arts training program at Helms College on Washington Road–just 2 miles from Augusta National Golf Club.

Chef Kristina Dahl is the director of the program, who says it’s a special treat for the hard- working students.

“Every year we have students that go out and work with them during Masters week, so the more that we can get them there, we love it because we know they’re getting such a great experience,” said Dahl.

The program has been around for close to 13 years, and it’s tied to Edgar’s Grille Restaurant to enhance the learning experience for students.

“The neat thing that is unique to us is how we have a kitchen that students get to work in, and work elbow-to-elbow to the chefs and servers from Edgar’s Grille, and learn all the different aspects of working in a restaurant,” Dahl said.

Representatives from Augusta National select a group of students to work on-site during Masters week in October.

Dahl says that 20 students were selected to go this year, with 15 other students staying at Helms College for what is a two-part operation.

While those on campus don’t make the pimento cheese sandwiches and peach ice cream, there’s still plenty on their menu.

“They’re preparing steak and lobster, shrimp, they’re doing Charcuterie boards, they’re doing fruit cups, they’re doing breakfast sandwiches, they’re doing plated dinners, buffets–I mean we’re doing the gamut,” said Dahl.

Students work with chefs and instructors on campus to serve meals both at Edgar’s Grille and Masters rental homes around the CSRA.

According to Dahl, they have served close to 4,000 meals this Masters week.

Those who are chosen to go to Augusta National also have the chance to earn a “Chef’s Green Jacket”, just like the winner of the Masters tournament earns on Championship Sunday.

Dahl says in 2019, 9 Helms College students earned green jackets, with 3 getting the honor in 2023.

Students like Francine Roberts say it’s the chefs and instructors who are leading them down the path of success.

“If you don’t know something, they are eager to teach you, and get you to understand what you’re doing. Different seasonings, why different things go with what. I love that part of it, because I always knew that I can cook–it’s just the why behind the way you do certain things,” said Roberts.

Roberts also praises the program because of the tips she’s learned in the time she has spent at Helms.

“Since the 1st quarter, I’ve learned about different knife cuts, different cuts of meat, different foods, how to cook and prepare different things–when they talk culinary talk, I understand it,” said Roberts.

Nasya Jordan is a student in her second quarter with the program, and says the experience with Masters week has been a treat.

“To be able to help around, and make that mass quantity of food, and then bring it out to the houses or anybody who wants it—it’s just really cool,” said Jordan. “It also helps me understand how long the hours are going to be, how much work I’m going to have to do, and I really think that will help me in my career. Because then I’ll be prepared for anything.”

Dahl says the Masters week experience is just a glimpse of the overarching goal to prepare students for the real world.

“Masters is the real world. I mean, it’s 12-14 hours a day, and you’re just getting hammered cooking food and working. They’re working with chefs from all over the country, and you can’t beat that experience that they’re getting,” said Dahl.

As the tournament wraps up this weekend–just remember that some of the Masters best meals are coming straight from Helms College kitchens.

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