Meg Morrow Serves up Heart and Soul at Los Angeles Harbor College
Culinary class act.
- CategoryArts, Eat & Drink, People
- Written byAnn Wycoff
- Photographed byShane O’Donnell
Who says you can’t reinvent yourself at age 60? Toques off to Meg Morrow for following her dream, as she is living proof that you can find meaningful work and truly inspire others at any age.
After working for 25 years in information technology, Meg lost her job during company layoffs but knew she wasn’t ready to retire. “I was feeling sorry for myself—thinking, ‘Now what?’—when my husband said, ‘Why don’t you go to culinary school?’”
His idea resonated, as Meg had always loved hospitality—evidenced by her part-time passion, The Periodic Table. This was a tea party and specialty catering company she successfully ran for 20 years as a side business while living in Torrance.
With a new plan on the burner, Meg discovered that nearby Los Angeles Harbor College (LAHC) had an excellent culinary program, so she enrolled. During the required three semesters, she learned everything from basic kitchen organization, mise en place, knife skills and table design to cooking classic and international cuisine, and restaurant management.
“It was exhausting, but I loved it. As a foodie, I was finally with my people,” says Meg, who graduated with an Associate of Science degree in culinary arts at age 61.
Clearly, she made an impression in the culinary halls of LAHC. The program director at the time—aware of Meg’s cooking talents, graphic design smarts and people skills—asked her to stay on. “I started by designing recruitment brochures and promotional letters, which evolved into a full-time role.”
When asked exactly what her job encompasses, she explains that it’s a bit of anything and everything to support the program. “Basically, it’s whatever the head chef instructor doesn’t have time to do. I design menus, act as a liaison with the health department and help the aspiring chefs in the program.”
Meg also works with students struggling academically. She will be the first to tell you that the culinary program can be a demanding course of study, both physically and mentally. “The cooking part is actually only a small percentage of the program. Most of it is cleaning, which can be shocking for the students, especially the males when they are told to get over there and clean those pots,” she chuckles. “Everyone has this misperception from watching too many Food Network shows.”
As students progress in the program, they run the college’s cafeteria and catering, along with presenting international cuisine and multicourse meals at 1111 Bistro. “It’s like working in a 4-star restaurant, all in real time, so it counts,” she adds.
The LAHC culinary program is highly inclusive, as some of the students have special needs. “I am happy that it can be a fit for some of them,” she explains. “And the parents are thrilled that their children are trying something. But the long hours and group dynamics can be challenging.”
Meg lends a friendly hand and ear to any struggling student in the program. She also acts as a bridge to career paths and continuing education, assisting with résumé development, cover letters and applications.
Ever humble, Meg downplays her immense effect on the students. But Chef Erik Pastora, her former instructor and present-day supervisor, credits her profound and positive influence.
“Our students have ups and downs, and she provides encouragement and inspiration,” declares Chef Erik. “Meg’s a people person. No matter who it is, she’s able to relate and communicate well and share her wisdom. That’s why we love her here at Harbor College. She’s such an important part of the team.”
The culinary program is thriving, evidenced by LAHC students winning the coveted Golden Chef’s Hat trophy at the Los Angeles Community College District’s fourth annual Culinary Cup in May. LAHC hosted the New Orleans-themed competition, where industry professionals and chefs judged culinary students from three community colleges in divisions like main courses, tablescape and dessert.
“Our success in the competition is a validation of our hard work!” Meg exclaims with pride. “We won because of the synergy within our team. We show up for each other and go the extra mile.”
The students also received a thrilling surprise as the Foundation for the Los Angeles Community Colleges unexpectedly awarded 40 exemplary culinary arts students with over $143,000 in scholarships. “I was blown away like everyone else,” says Meg. “Most of these kids come from low-income families. It was very emotional; many people were crying.”
The students celebrated with a massive NOLA-style feast, featuring a traditional shrimp boil—corn, potatoes, crustaceans and andouille sausage sprawled across a table covered with butcher paper—and bananas Foster, king cake and more.
“Hospitality,” Meg pauses, and then says, “it takes love. It’s long hours, and you don’t get paid so much in cash as you do in fulfillment! I just turned 70. Since I have been at LAHC, I am doing some of the best work of my life. It’s very fulfilling for me.”
Chef Erik adds, “Meg has proved that age is just a number.”
