What's recently happened?
The La Porte High School (LPHS) Marching Band (LPMB) kicked off its 2024 season by performing in the Fourth of July parades in Michigan City on Saturday, June 29, and La Porte on Thursday, July 4.
The band performed Tim Galyen's “Emblems of America,” accompanied by Kent Arnsbarger’s drum cadence “Amped.” They also played the LPHS school song “Fanfare and Our Old High” during the La Porte parade.
“The parades are my favorite part of the season,” Senior Taylor Riley said. “I have made a lot of progress and gained endurance to try new things, and I’m thankful for that.”
The band practiced in late June to prepare for the parades, where the group honed fundamental music and visual skills. Students built relationships and developed critical thinking skills.
“We have 88 students in the marching band, including 17 new members,” Joe Clark, LPMB director and band teacher, said. “We have a great group of students and already look and sound great.”
The band will continue rehearsals Monday, July 29, to prepare for its fall show, "Over the Garden Wall," featuring music from the HBO miniseries of the same name. Starting in mid-September, the band will compete under Scholastic A class in Indiana State School Music Association (ISSMA) marching band competitions.
Drum Major Kairah Ohime wants this to be a time of growth for the band.
“I hope this new group will learn and improve their musical abilities over the season,” she said.
The band’s next performance is at 6 p.m. Thursday, August 15, at Fox Park. They also will perform at LPHS’s first home football game against Northridge High School, Middlebury, on Friday, August 16.
What’s coming up?
The International Jet Sports Boating Association (IJSBA) will host the AquaX National Championship during LakeFest weekend on Saturday-Sunday, July 27-28, at Stone Lake.
The event will bring personal watercraft racers and teams worldwide to La Porte to compete for the title of national champion in their respective classes.
This action-packed weekend kicks off with amateur and novice racers on Saturday, followed by professional racers the next day. Racers are divided into two separate groups: Enduro and Sprint.
Enduro races are open to teams of up to three, professional or amateur. Each race lasts 30 minutes and consists of one large lap lasting between one and two minutes.
Sprint races are designed for professional and individual watercraft racers. They feature shorter races of 12 to 15 minutes with challenging courses and sharp turns.
Admission is free, and the event will feature local vendors, live music, and fireworks.
“This is the third year for AquaX in La Porte, but this is the first year for us hosting the National Championship,” Jack Arnett, La Porte County Convention & Visitors Bureau CEO, said. “We hope this has a huge economic impact on lodging, food, beverage, and shopping. The event also anchors the many activities of LakeFest that weekend.”
Contact Arnett at Jack@michigancitylaporte.com for more information.
Community member spotlight:
Cooking is an art.
It requires an extra dose of creativity, a healthy blend of positivity and adaptability, and a deep understanding of techniques and styles honed over numerous seasons and palettes.
Crafting a signature dish can inspire a celebrated experience at the table.
Chef Marcello Marino epitomizes this success through an innovative and optimistic approach to culinary creation. He balances showcasing his talents here in La Porte with a commitment to culinary education, instilling confidence in his students to craft unique dishes.
“The definition of a chef is not only about taking a particular ingredient and applying knowledge and skills to make it the best way possible. It is about helping others,” Marino said. “That is the real job. The word ‘chef’ in French means the head of the kitchen. Their role is to assist others.”
Marino was born in Argentina to a German mother and an Italian father. He grew up in Córdoba, a central province, and is fluent in six languages: German, Italian, French, Spanish, Portuguese, and English.
From an early age, he knew he wanted to pursue a career in culinary arts, fueled by the seeds planted by his family.
“When I was 9, I visited my grandparents in Sicily. My grandmother introduced me to her garden and cooking,” he said. “Since that day and moment, I found my passion. I knew I wanted to spend my life in the kitchen.”
Marino graduated from Le Cordon Bleu London, a culinary school that specializes in French haute cuisine. He apprenticed in kitchens worldwide, training under chefs who greatly inspired him. Through their guidance, he accumulated a deeper understanding of the realities of the inner workings of a kitchen.
"The kitchens featured in cooking shows and movies are the complete opposite of reality," he said. "They are designed for entertainment and profit. Kitchens are often messy and sometimes chaotic. These shows don't accurately represent how a real kitchen operates.”
Marino has extensive international culinary experience, working in 38 countries worldwide. He cooked on cruise ships, at ski resorts, in various restaurants, and within the hospitality industry. He established and operated multiple restaurants in Germany, Abu Dhabi, and Miami.
During his travels, Marino had the unique opportunity to engage with practices of diverse cultures. Savoring an eclectic selection of local cuisines broadened his knowledge.
“Every culture is delicious, and each has respect and grace,” Marino said. “I want people to understand that each place is unique, and we can’t compare different foods if we haven’t savored them. We must remember the people, culture, and geography more than the meal. It is a beautiful thing.”
Through his restaurants, Marino has met queens, prime ministers, and celebrities. His renowned restaurants and signature dishes have earned numerous prestigious accolades, including the James Beard Award.
Marino appreciated the excitement that came with each day, relishing the countless possibilities ahead in his bustling kitchens.
“It's very dynamic,” Marino said. “It is interchangeable. You may serve the same food every day. You may have regular customers. Every day is different. You will never be bored. Boredom in a kitchen doesn't exist.”
After a while, Marino felt it was time for a significant change. He pursued a career in culinary education. This decision marked a turning point.
“You must have the right mindset while working in a kitchen,” Marino said. “Over the years, I realized I didn’t. I loved the kitchen, but it is a stressful environment that requires long hours. I loved helping other chefs with their dishes and decided culinary education was the best path for me.”
Marino demonstrated his skills as an educator, enriching the lives of his students. He received Outstanding Instructor of the Year at Le Cordon Bleu Miami in 2008 and the Career College Association National Teacher of the Year award in 2009.
“ I love helping people find their passion,” Marino said. “Being able to guide and mentor them is truly amazing. It is priceless.”
Marino's talents arrived in Indiana thanks to a mutual friend. After marrying his wife, he moved to La Porte. He taught one semester of Spanish at LPHS and currently teaches culinary education at A.K Smith Career Center in Michigan City.
Marino recently fulfilled a long-held dream by launching La Ventana Culinary School in La Porte. He aims to ignite a love for cooking in people of all ages and backgrounds by providing hands-on culinary education in a welcoming and engaging environment.
“The word ‘ventana’ in English means window,” he said. “I wanted to call my place the window because the world has a window of opportunities. When a door closes, a window opens.”
Marino's nonprofit culinary school specializes in teaching adults with disabilities how to cook. By welcoming them into his kitchen, Marino has found immense joy in enabling these individuals to experience the art of cooking.
“I found out that I can help them a lot, which makes me very happy,” Marino said. “It is great because they can learn life skills to help them.”
Marino operates La Ventana at La Porte Civic Auditorium but hopes to restore a new building and open a small restaurant in the front half.
“I am thankful the Civic allows me to use their kitchen, and I’m very grateful,” Marino said.
Wherever Marino's talents lead him, he will continue to inspire the world and his students one dish at a time.
“Never give up,” Marino said. “Follow your heart. You are the owner of your vessel, and nobody can change you. Stay positive and work hard. I always tell my students to make me proud and don’t behave.”
For more information about La Ventana Culinary School, visit laventanaculinary.com.