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  • Staff report

James Beard Award Finalist Gained Essential Culinary Skills at EPCC

Updated: Sep 5, 2023

Staff report

Emiliano Marentes at Elemi restaurant

Emiliano Marentes enrolled at EPCC to strengthen his culinary techniques and explore the French fundamentals of cooking. Even in his early days in EPCC’s Culinary program, Marentes’ teachability, work ethic and desire to learn are set him apart. Chef Lugo explains, “Emiliano knew he wanted to express himself through food and had the drive and resolve to get it done.

He jumped at the opportunity to come to school and provide a better foundation for himself.”

EPCC’s Culinary Arts program offers Associates degrees and Certificates of Completion in a variety of areas which prepare students for successful careers in Culinary Arts, Pastry and Restaurant Management.

EPCC is nationally recognized for having students and graduates who are competitive with alumni from the most prestigious schools.

Marentes with his wife, Kristal

Emiliano, who knew he wanted to open his own tortillería or restaurant, is a prime example of what EPCC Culinary students accomplish. While he considered attending schools away from home, he ultimately chose EPCC and positively describes his experience. “I appreciated the connection we had with our instructors here at EPCC,” Marentes said.

Dean Daniel Guerra, who was a faculty member in the EPCC Culinary program while Marentes was in school, remembers how hard Marentes worked while in the program. “Emiliano was always willing to participate—cooking, cleaning, washing dishes, sweeping, mopping, and whatever else was needed. He was the first one to class and the last one out. He was a sous chef at the time, and he did not think he was above any of it. I counted on him as my sous chef,” Guerra said. “He would lead his classmates by example.”

After EPCC, Marentes continued working tirelessly at restaurants in El Paso and San Antonio.

Marentes' EPCC Finals dish

He moved back to the borderland, and in 2019, he opened Elemi with his wife Kristal. At Elemi, he shares his belief in simple ingredients, maiz and tortillas, with the world. Marentes’ restaurant is a return to his roots that is inspired by local culture and the agriculture of the Rio Grande. “His success is rooted in focusing on Mexican culture. He takes the most rudimentary ingredients and makes them shine,” Chef Lugo said. “Emiliano's integrity stands out. It’s not about the hype or being pretentious. It’s about making something that’s already beautiful stand out more.”

Just as Marentes wants to highlight local ingredients and traditional cooking methods, EPCC’s mission is to provide quality, affordable education to individuals in our region. Both are about access and helping the beautiful aspects of our culture shine. Marentes explains the overlap between the two. “EPCC offers the community what it needs,” Marentes said. “We want to eat this food here in our community. One of my major goals is for our youth to WANT to stay in El Paso.”

Dean Rick Webb, who led the EPCC Culinary Arts program when Marentes was a student, believes it’s this commitment to the El Paso community that has helped Emiliano achieve recognition. He says that El Paso and EPCC’s Culinary Arts program have a strong presence on the national stage due to student success. “I continue to be very proud of Emi and his accomplishments—they are a continuation of his dedication and commitment to our industry and to the city and region of El Paso and our customers. I am very proud of him,” Webb said.

Former EPCC Culinary program students like Emiliano Marentes are part of the reason it has a reputation well beyond the region, with companies in California and Alaska recruiting EPCC Culinary Arts graduates. “You can attend the most prestigious culinary school in the world or learn at your local community college, will it matter or change who you are? I believe being your best self everyday will help you grow professionally and in your personal life,” Marentes said. “I am always growing and looking inward. It’s not about the finish line for me. It’s about enjoying the journey as much as possible.”

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