The Collegian (Hurst, Tex.), Vol. 18, No. 5, Ed. 1 Wednesday, October 5, 2005 Page: 6 of 12
This newspaper is part of the collection entitled: Tarrant County College Collegian and was provided to The Portal to Texas History by the Tarrant County College NE, Heritage Room.
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Feature
page 6 • October 5, 2005
The Collegian
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Make Your Next Move
your best Move
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October 13
Fort Worth, Texas | www.txwes.edu
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Shaping minds and
Fort Worth since 1890
October 27
November 10
November 1?
Please RSVP at least 5 days prior to the Sneak Preview
you wish to attend.
Join us at one of our Sneak Previews this Fall. You will
have the opportunity to meet your admission counselor,
attend a class, take a guided tour of our campus, enjoy
a complimentary lunch and meet with financial aid/coun-
selors and/or professors! We have four Sneak Previews for
transfers and incoming freshmen.
For more information or to RSVP: 817-531-5804,
800-580-8980, or crodriguez@txwes.edu
Jana Boardman/TTze Collegian
Dena Peterson, former TCC student, serves as executive chef for the Modern Art Museum’s Cafe Modern.
“My mom has been very supportive. At first
when I told her I wanted to go to the CIA, she just
about fainted. I finally convinced her to visit the
campus in New York with me. The moment we
stepped on campus, she insisted I go,” she said.
While at CIA, Peterson studied with award-
winning chefs and culinary authors from around the
world.
“It was the experience of a lifetime,” she said.
Peterson brought her skills honed in New York
back home to Texas.
A few items from the fall menu include Asian
peanut butter sandwich, tropical fruit martini and
chai-tea creme brule.
Peterson does not have a favorite “Chef Dena”
creation.
“I change the menu seasonally, always trying
to stay fresh. I recently returned from a vacation in
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by Joey Dennis
reporter
While washing dishes and working for a cater-
er, Dena Peterson pondered what to do with her
life.
It did not take Peterson long to figure out she
wanted to cook.
Now the former South Campus student is head
chef at one of the trendiest spots in Fort Worth—
Cafe Modern in the Modem Art Museum.
“The Modern is the hot spot for catered
events. We have done all kinds of events—from
corporate parties to weddings. My favorite was a
debutante ball for around 700 people. The family
had a giant portrait of their daughter painted in a
style similar to Andy Warhol,” she said.
Chef Peterson began her career at an early age.
“I started preparing food at a catering company
when I was 15,” she said.
Peterson cooked all through high school, trying
to figure out what she wanted for a career.
After high school, Peterson attended South
Campus, taking various classes, including Spanish
and computer science. Peterson then attended the
Culinary Institute of America in Hyde Park, N.Y.
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Italy, and I got hooked on the homemade gelato
over there. Right now, I am hooked on a strawber-
ry-lavender gelato,” she said.
With so many successes, Peterson would rather
dodge admitting to any culinary disasters. She
would rather stay with the positive aspects of her
job.
Although the restaurant would be considered
upscale, the managers are concerned with the bud-
get-minded college student.
“Our menu is very affordable—from $4 for a
big cup of soup to $15 tops. Most entrees go for
around $10,” she said.
Peterson believes the restaurant would appeal
to a variety of people.
“The dishes are very rare and creative, like the
museum’s collections. There is a wide variety to
choose from, something to please any palate,” she
said. ,
The restaurant is housed in the east wing of the
facility in the Arts District on the near west side of
Fort Worth near Will Rogers Coliseum.
The restaurant is walled-in glass and diners
look out to a reflecting pool.
“The view from the museum to the reflecting
pond is magnificent in any kind of weather, but my
favorite is rainy days,” she said.
Peterson has special events planned for the rest
of the year.
“Normally, we do an event called First Friday.
This includes cocktails, music and dinner. Just stay
posted to our Web site for more information,” she
said.
Peterson believes that people visit the museum
because the collection is extravagant and the build-
ing itself is a work of art.
“The collection is magnificent—there is some-
thing for everyone. Our very own building is also a
work of art,” she said.
Cafe Modem is open Tuesday-Sunday, 11- 2:30
p.m. for lunch and 2-4:30 p.m. for coffee, snacks
and dessert. Reservations can be made by calling
817-840-2157.
Admission to the Modern is $4 for senior citi-
zens and students with an ID; $6 for general admis-
sion (13 to adult) and free for children 12 and
under. Diners only are not charged admission.
Museum hours are 10 a.m.-5 p.m. Tuesday-
Thursday and Saturday; 10 a.m.-8 p.m. Friday and
11 a.m.-5 p.m. Sunday.
For more information, visit The Modem's Web
site at www.themodem.org.
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Local yokels can chow down on Dena's culinary delights
Former student thoroughly modern with museum menu
I started preparing food at a
catering company when*I was 15.”
Dena Peterson,
former South Campus student
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The Collegian (Hurst, Tex.), Vol. 18, No. 5, Ed. 1 Wednesday, October 5, 2005, newspaper, October 5, 2005; Hurst, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1315595/m1/6/?q=%22%22~1: accessed July 15, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Tarrant County College NE, Heritage Room.