Students display culinary skills in Battle of the Blazers Chefs
By Diane Huber | The Olympian • Published June 01, 2008
Timberline High School students measured, chopped, blended and sauteed in a frenzied race toward a different type of finish line last week.
Tension was high as four teams competed to plan, prepare, serve and clean up dinner or dessert in less than three hours. It was the first Battle of the Blazer Chefs, a final project of teacher Liz Lobe's Nutritional Wellness class.
"I think we're going to pull it off. We've got some onions, tomatoes, garlic, peppers and our chicken," said sophomore Stephen Fosmark, 16, whose team prepared a cheesy stir-fry.
At the counter nearby, one student kneaded dough while another grated mozzarella for a barbecue chicken pizza.
"We realized that it will satisfy the whole family, and it will be different than what everyone else is doing," said senior Scott Gagnon, 18.
Future plans
Lobe planned the cookoff at the suggestion of a student, and hopes to expand it districtwide next year. Two teams competed to make dinner for six; two others prepared a picnic dessert. The winning teams in each category took home a cookbook.
Lobe said the cookoff ties together lessons learned throughout the class, which teaches nutrition, meal planning, budgeting and proper food handling. Students learn to prepare meals that are healthy and quick, such as a stir-fry, smoothies and pretzels.
"My plan is that they would acquire a knowledge and an appreciation of food preparation and awareness of a career in culinary arts," Lobe said.
Several students said they do plan to pursue cooking careers.
"I've been cooking since I was a little kid, and I love it," said senior Shane Whaley, 19. "I like making people happy through food. It's my stress releaser. It calms me down."
Whaley's team baked a chocolate roll cake with strawberry jam and chocolate chip filling that wowed the judges and won them first place in the dessert category.
Junior Maria Jones, 17, said she aspires to be a pastry chef. "I like that (cooking) gives you opportunity to be creative. And then you can eat it," she said.
Judging criteria
While aromas of melting chocolate and frying garlic filled the room, judges jotted notes. They rated students on their resourcefulness in planning the dish, their application of food safety and sanitation principles and time management skills.
Judge Mary Nagel, who teaches the nutrition wellness class at North Thurston High School, said teams worked well together and discussed ideas for altering recipes.
"They've got some creative choices going," she said.And at the end of the day, students were proud of their work.
"This is the cheesiest stir fry ever. This is exactly how I wanted it to turn out. ... It's probably the best thing I've ever cooked," Fosmark said.
Jones added: "It was a good experience, actually, for whenever we're in a high-pressure situation where we need to think on our feet."
Monday, June 9, 2008
Friday, June 6, 2008
Woman finds new career path at age 61
Blogger's Note: A good story, read on.....
Woman finds new career path at age 61
Tuesday, June 03, 2008 | 10:46 AM
PASADENA, TX -- Lavada Varner is living proof that it's never too late to go to college and strike out on a new career path.
With assistance from San Jacinto College's innovative Never Too Late (N2L) club, Varner is taking culinary arts classes at the College's Central campus and is well on her way to fulfilling her dreams of working in the hospitality industry.
"No retirement for me anytime soon," quipped Varner, who recently turned 61. "The hospitality industry is growing and I love the service industry. Communications and marketing are a real possibility for something in the hotel/restaurant industry. San Jacinto College has an amazing culinary arts program, and through the program I will soon start as an intern at a local restaurant."
Varner plans to earn an associate degree in culinary arts from San Jacinto College and then to transfer to the University of Houston's Hilton College of Hotel and Restaurant Management. She says her newfound enthusiasm resulted from assistance and direction she found at San Jacinto College. Varner was considering retiring after 20 years in maintenance and facility services with Houston Independent School District. She decided to take a Microsoft Office course at San Jacinto College during the summer to sharpen her skills.
"The class was excellent, but I felt something was still missing in my life," she commented. "One day I was almost in tears and out of desperation I stopped to speak to a woman sitting in the main foyer. I told her I was lost and did not know where to turn. Kaye Moon Winters smiled and shared her amazing story of getting her degree later in life."
Winters, founder of the College's Never Too Late club, told Varner about N2L and the Student Success Center, which work together to help non-traditional students adjust to the academic rigors of college life by providing support, tutoring and other resources. Varner attended a N2L meeting, where she found immediate camaraderie among others with similar backgrounds.
"These were people I could relate to, who were traveling the same path as me," she remarked. "I knew I had the support, help, direction, and caring that I really needed to return to school and earn that elusive degree."
Varner, who lives in North Shore, is married and has two adult children who have both earned degrees at Sam Houston State University, one who is working on his PhD. After graduating from Channelview High School, Varner wanted to continue her education but was unable, because, as she succinctly puts it, "life happened."
With her children now on their own and with the time and desire to attend college, Varner says she is grateful for the assistance she has received at San Jacinto College. After encouraging her to pursue her dream to attend college, Winters directed Varner to the College's Student Success Center, where counselor Dora Trevino helped her to put together a degree plan and informed her about many resources available to non-traditional students.
"It is truly never too late to learn, and in today's world many are not retiring and many are going back to complete their education," Varner said. "The decision to attend college was easy, I just needed someone to show me the way."
Woman finds new career path at age 61
Tuesday, June 03, 2008 | 10:46 AM
PASADENA, TX -- Lavada Varner is living proof that it's never too late to go to college and strike out on a new career path.
With assistance from San Jacinto College's innovative Never Too Late (N2L) club, Varner is taking culinary arts classes at the College's Central campus and is well on her way to fulfilling her dreams of working in the hospitality industry.
"No retirement for me anytime soon," quipped Varner, who recently turned 61. "The hospitality industry is growing and I love the service industry. Communications and marketing are a real possibility for something in the hotel/restaurant industry. San Jacinto College has an amazing culinary arts program, and through the program I will soon start as an intern at a local restaurant."
Varner plans to earn an associate degree in culinary arts from San Jacinto College and then to transfer to the University of Houston's Hilton College of Hotel and Restaurant Management. She says her newfound enthusiasm resulted from assistance and direction she found at San Jacinto College. Varner was considering retiring after 20 years in maintenance and facility services with Houston Independent School District. She decided to take a Microsoft Office course at San Jacinto College during the summer to sharpen her skills.
"The class was excellent, but I felt something was still missing in my life," she commented. "One day I was almost in tears and out of desperation I stopped to speak to a woman sitting in the main foyer. I told her I was lost and did not know where to turn. Kaye Moon Winters smiled and shared her amazing story of getting her degree later in life."
Winters, founder of the College's Never Too Late club, told Varner about N2L and the Student Success Center, which work together to help non-traditional students adjust to the academic rigors of college life by providing support, tutoring and other resources. Varner attended a N2L meeting, where she found immediate camaraderie among others with similar backgrounds.
"These were people I could relate to, who were traveling the same path as me," she remarked. "I knew I had the support, help, direction, and caring that I really needed to return to school and earn that elusive degree."
Varner, who lives in North Shore, is married and has two adult children who have both earned degrees at Sam Houston State University, one who is working on his PhD. After graduating from Channelview High School, Varner wanted to continue her education but was unable, because, as she succinctly puts it, "life happened."
With her children now on their own and with the time and desire to attend college, Varner says she is grateful for the assistance she has received at San Jacinto College. After encouraging her to pursue her dream to attend college, Winters directed Varner to the College's Student Success Center, where counselor Dora Trevino helped her to put together a degree plan and informed her about many resources available to non-traditional students.
"It is truly never too late to learn, and in today's world many are not retiring and many are going back to complete their education," Varner said. "The decision to attend college was easy, I just needed someone to show me the way."
Wednesday, June 4, 2008
Fourth Annual SPLENDA(R) Sweeteners Chef Splendido Contest Supports Aspiring Hispanic Culinary Talent
Wed, June 04, 2008
Fourth Annual SPLENDA(R) Sweeteners Chef Splendido Contest Supports Aspiring Hispanic Culinary Talent, Opens Call for Entries
Entrants Eligible to Win $5,000 and Mentorship with Nationally-recognized Chef from The Spanish-Speaking Chef's Association
FORT WASHINGTON, Pa., June 3 /PRNewswire-HISPANIC PR WIRE/ -- According to the U.S. Bureau of Labor Statistics, Hispanics are the largest minority within the culinary workforce with more than half -- 54 percent -- working as cooks and food preparers. Yet, less than 20 percent hold executive chef positions. To help support and develop new talent in the professional culinary sector, McNeil Nutritionals, LLC -- worldwide marketer of SPLENDA(R) Sweeteners -- today announced the opening of a call for entries for the fourth annual Chef Splendido Contest, a national search dedicated to showcasing aspiring Hispanic and bi-lingual (English/Spanish speaking) culinary talent.The Chef Splendido contest recognizes up and coming Hispanic and The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education bi-lingual (English/Spanish speaking) talent with a passion for healthy, Latino cuisine. In addition, the contest yields reduced calorie alternatives with less sugar to traditional Latino dishes that do not sacrifice taste, especially given the high Hispanic incidence of obesity and diabetes. A new partnership with The Spanish Speaking Chef's Association of America, an organization whose goal is to support young Latinos interested in pursing careers in culinary arts, will broaden the talent search and encourage current and recent culinary graduates to participate in the contest.
"The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education," said Chef Rafael Palomino, Executive Chef and founder of The Spanish Speaking Chef's Association of America. "With the large number of Hispanic talent in the industry, it is important to encourage and support aspiring chefs to participate in programs like Chef Splendido that help them further their careers while learning how to create reduced calorie options with less sugar for traditional Latino cuisine."
To enter, participants create a Latino-inspired dessert using SPLENDA(R) Sweeteners and compete for an opportunity to win $5,000 in cash. In addition, the winner receives a mentorship opportunity with a nationally recognized Hispanic chef associated with the Spanish-Speaking Chefs Association. Contest rules, regulations and deadlines available at www.SplendaEnEspanol.com .
About The Spanish-Speaking Chefs Association and Chef Rafael Palomino
The Spanish-Speaking Chefs Association's goal is to provide an opportunity for culinary students to learn about the culinary profession in operating restaurant kitchens. The association seeks internship opportunities for students that many times result in job offers upon graduation. The Association recognizes the importance of mentoring in the profession and seeks to establish professional relationships between established chefs and culinary students.
Rafael Palomino's professional life began when he was just sixteen years old. He found an after school job at Larry Forgione's River Café in Brooklyn, New York, that sparked the beginning of a soaring culinary career. At nineteen, Palomino traveled to France, where he spent a year working hard and studying under the guidance of celebrated chef Michel Guèrard in
Eugènie-les-Bains. From 1987 to 1995, Palomino was executive chef of the famous Metropolis Café. In 1998, Chef Palomino opened his sophisticated midtown Manhattan restaurant, Sonora, which was immediately proclaimed by New York Magazine as one of the best places to eat in New York in 1999. He has since opened 5 additional restaurants and has written various cookbooks that feature easy to follow recipes for entertaining Latin style.
Fourth Annual SPLENDA(R) Sweeteners Chef Splendido Contest Supports Aspiring Hispanic Culinary Talent, Opens Call for Entries
Entrants Eligible to Win $5,000 and Mentorship with Nationally-recognized Chef from The Spanish-Speaking Chef's Association
FORT WASHINGTON, Pa., June 3 /PRNewswire-HISPANIC PR WIRE/ -- According to the U.S. Bureau of Labor Statistics, Hispanics are the largest minority within the culinary workforce with more than half -- 54 percent -- working as cooks and food preparers. Yet, less than 20 percent hold executive chef positions. To help support and develop new talent in the professional culinary sector, McNeil Nutritionals, LLC -- worldwide marketer of SPLENDA(R) Sweeteners -- today announced the opening of a call for entries for the fourth annual Chef Splendido Contest, a national search dedicated to showcasing aspiring Hispanic and bi-lingual (English/Spanish speaking) culinary talent.The Chef Splendido contest recognizes up and coming Hispanic and The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education bi-lingual (English/Spanish speaking) talent with a passion for healthy, Latino cuisine. In addition, the contest yields reduced calorie alternatives with less sugar to traditional Latino dishes that do not sacrifice taste, especially given the high Hispanic incidence of obesity and diabetes. A new partnership with The Spanish Speaking Chef's Association of America, an organization whose goal is to support young Latinos interested in pursing careers in culinary arts, will broaden the talent search and encourage current and recent culinary graduates to participate in the contest.
"The Hispanic community is key to the make-up of the culinary workforce, yet the majority of roles fall within the service-oriented sector due to barriers - such as language and education," said Chef Rafael Palomino, Executive Chef and founder of The Spanish Speaking Chef's Association of America. "With the large number of Hispanic talent in the industry, it is important to encourage and support aspiring chefs to participate in programs like Chef Splendido that help them further their careers while learning how to create reduced calorie options with less sugar for traditional Latino cuisine."
To enter, participants create a Latino-inspired dessert using SPLENDA(R) Sweeteners and compete for an opportunity to win $5,000 in cash. In addition, the winner receives a mentorship opportunity with a nationally recognized Hispanic chef associated with the Spanish-Speaking Chefs Association. Contest rules, regulations and deadlines available at www.SplendaEnEspanol.com .
About The Spanish-Speaking Chefs Association and Chef Rafael Palomino
The Spanish-Speaking Chefs Association's goal is to provide an opportunity for culinary students to learn about the culinary profession in operating restaurant kitchens. The association seeks internship opportunities for students that many times result in job offers upon graduation. The Association recognizes the importance of mentoring in the profession and seeks to establish professional relationships between established chefs and culinary students.
Rafael Palomino's professional life began when he was just sixteen years old. He found an after school job at Larry Forgione's River Café in Brooklyn, New York, that sparked the beginning of a soaring culinary career. At nineteen, Palomino traveled to France, where he spent a year working hard and studying under the guidance of celebrated chef Michel Guèrard in
Eugènie-les-Bains. From 1987 to 1995, Palomino was executive chef of the famous Metropolis Café. In 1998, Chef Palomino opened his sophisticated midtown Manhattan restaurant, Sonora, which was immediately proclaimed by New York Magazine as one of the best places to eat in New York in 1999. He has since opened 5 additional restaurants and has written various cookbooks that feature easy to follow recipes for entertaining Latin style.
Students cook up winners at contest
Students cook up winners at contest
Monday, May 26, 2008
By Ben Carpenter
MANNINGTON TWP. Two students from the Salem County Vocational Technical Schools' Culinary Academy placed first in the Chocolate and Culinary Arts Competitions held at the Philadelphia Restaurant School this month.It's the first time students from here have won both competitions.
"It was a real honor for those students who competed in the culinary competition to receive comments and feedback from such a prestigious chef," said Chef Brian Quinn, the culinary arts instructor at the Career and Technical High School. "It certainly was high praise for Anna to win this competition above the other students."
Anna Delano, a shared-time senior from Woodstown, was awarded first place in the Culinary Arts Competition with her entry "Aussie Chicken." Her meal was a marinated charbroiled stuffed boneless chicken breast with kangaroo meat and lemon myrtle. The meat was then topped with applewood smoked bacon, shittake mushrooms, Monterey jack cheese and laced with a honey fennel mustard sauce.
"When I had finished (cooking) and started to look around the room at the other competitors and saw how fancy their entrees were, I was very, very nervous and thought there's no way I'm going to win," said Delano.The judges of the competition disagreed."When they called my name, I couldn't believe it. I was so surprised and so very happy," said Delano about winning in her category in the competition which was held on May 17.Claire Hollinger, a shared-time junior from Woodstown, placed first in the Chocolate Competition with her entry "Midnight Bliss Chocolate Cake." The dish was a tear-shaped cake filled with layers of chocolate mousse, drizzled with raspberry sauce.
In Philadelphia, Hollinger competed against 18 other students from vocational schools across New Jersey, Pennsylvania and Delaware after being selected as the top winner at the local Chocolate Competition at the Career and Technical High School in March here. Delano, who placed first in the March competition here, competed against 19 other competitors from the tri-state area in the Philadelphia contest."I wasn't nervous about finishing in time because I had practiced several times before the competition," Hollinger said of the Philadelphia event. "I did however take advantage of the full two hours."
When she had finished, she left the room to compose herself."I was standing outside with my parents just trying to relax and take cleansing breaths when I heard applause," Hollinger said. "I ran back in and while I missed my name being called, I was thrilled to see the first place ribbon next to my entry."
Monday, May 26, 2008
By Ben Carpenter
MANNINGTON TWP. Two students from the Salem County Vocational Technical Schools' Culinary Academy placed first in the Chocolate and Culinary Arts Competitions held at the Philadelphia Restaurant School this month.It's the first time students from here have won both competitions.
"It was a real honor for those students who competed in the culinary competition to receive comments and feedback from such a prestigious chef," said Chef Brian Quinn, the culinary arts instructor at the Career and Technical High School. "It certainly was high praise for Anna to win this competition above the other students."
Anna Delano, a shared-time senior from Woodstown, was awarded first place in the Culinary Arts Competition with her entry "Aussie Chicken." Her meal was a marinated charbroiled stuffed boneless chicken breast with kangaroo meat and lemon myrtle. The meat was then topped with applewood smoked bacon, shittake mushrooms, Monterey jack cheese and laced with a honey fennel mustard sauce.
"When I had finished (cooking) and started to look around the room at the other competitors and saw how fancy their entrees were, I was very, very nervous and thought there's no way I'm going to win," said Delano.The judges of the competition disagreed."When they called my name, I couldn't believe it. I was so surprised and so very happy," said Delano about winning in her category in the competition which was held on May 17.Claire Hollinger, a shared-time junior from Woodstown, placed first in the Chocolate Competition with her entry "Midnight Bliss Chocolate Cake." The dish was a tear-shaped cake filled with layers of chocolate mousse, drizzled with raspberry sauce.
In Philadelphia, Hollinger competed against 18 other students from vocational schools across New Jersey, Pennsylvania and Delaware after being selected as the top winner at the local Chocolate Competition at the Career and Technical High School in March here. Delano, who placed first in the March competition here, competed against 19 other competitors from the tri-state area in the Philadelphia contest."I wasn't nervous about finishing in time because I had practiced several times before the competition," Hollinger said of the Philadelphia event. "I did however take advantage of the full two hours."
When she had finished, she left the room to compose herself."I was standing outside with my parents just trying to relax and take cleansing breaths when I heard applause," Hollinger said. "I ran back in and while I missed my name being called, I was thrilled to see the first place ribbon next to my entry."
Friday, May 23, 2008
Hearing impaired student accepts chef’s position
Bloggers note: "Anybody can cook." This is a famous line from Disney/Pixar's movie Ratatouille. This was the first thing that came to my mind when I read this article. A good story...read on.
Hearing impaired student accepts chef’s position
Having a disability never stopped Larry Henderson from pursuing his goals. Although he is hearing impaired, Henderson recently graduated from the Nova Scotia Community College Culinary Arts program and is heading to Calgary to work as a cook there.
Henderson is originally from Plaster Rock and is the 25-year-old son of Stanley and Louella Henderson. When he was just a young boy, Henderson left home to attend school in Fredericton and later in Amherst, NS. When the APSEA (Atlantic Provinces Special Education Authority) School for the sight and hearing impaired there closed, Henderson returned to Plaster Rock to attend Tobique Valley High School. With the help of an interpreter, Henderson successfully integrated into the school, made lots of friends, got involved in sports programs and graduated in 2001.
Larry’s mom Lou noted her son was grateful to the village of Plaster Rock for giving him his first work experience through summer employment. After high school, Henderson went on to attend college in Halifax for a year of adult learning language followed by three years of computer arts with photography and two years of culinary arts. Henderson won a gold medal
during one culinary competition at the school and will take part in another competition in Calgary.
Due to his success with the culinary arts program, Henderson’s professor was able to secure him a position at the Redwater Grill Restaurant in Calgary as a line cook.
“Larry said he would be happy to see anyone from Plaster Rock who is living out there,” his mother noted.Henderson worked as a line cook in Brampton, Ont. last year as part of his course work. He also worked for Maritime personality Pete Luckett of Pete’s Frootique when he moved to Halifax.
“Larry was one of the first people to go to work for him when he made the move to Halifax,” Louella Henderson recalled.His parents credit the early education Larry received in giving him the skills he needed to be independent and to pursue his goals. As a child, Larry spent time during the summer at a camp for the deaf at Magaguadavic Lake and he was able to return there in later years to work as a counselor.“He liked being able to give back,” his mom said.
Monday, May 19, 2008
Vo-Tech to host 'Cook for the Cure'
Bloggers note: I'm just posting this as a heads up if your near the vicinity. Hope there will be more similar events like this in the future.
Vo-Tech to host 'Cook for the Cure'
Ocean County Vocational Technical School will host a "Cook for the Cure" luncheon May 21 from 11:15 a.m. to 12:30 p.m. at the OCVTS Brick Center dining room, 350 Chambers Bridge Road. OCVTS Culinary Arts students will prepare a specialmenu for the day, and all proceeds will be donated to the Susan G. Komen for the Cure Foundation. "Cook for the Cure" is an
ongoing fundraising initiative sponsored by the Susan G. Komen for the Cure Foundation andKitchenAid. Since 2001, "Cook for the Cure" events have raised more than $5 million.
The OCVTS dining roomis open to the public. Reservations are recommended. Call (32) 920-0050, ext. 3239. The cost for lunch is $8. Additional donations are accepted.
The luncheon is part of a weeklong breast cancer awareness campaign at the school. Rose AnneDelNero,OCVTS culinary arts instructor and cancer survivor, had read about the "Cook for the Cure" initiative online and saw it as a great opportunity for her students to reach out to the community. Del Nero encourages everyone to "eat right, get out there and exercise. Staying in shape is the best medicine of all."
Students fromthroughout theOCVTS Brick Center are involved in theweek-long campaign. Theywill be selling T-shirts, hats and chocolate ribbon candies. On May 23, students and staff will recognize Denim Day. Anyone wearing denim can purchase a badge to wear to show their support for cancer awareness.
The Susan G. Komen for the Cure foundation is theworld's largest grass-roots network of breast cancer survivors and activists fighting to save lives, empower people, ensure quality care for all, and energize science to find the cures. It is becoming the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. The foundation was formed in 1982 as the fulfillment of a promise made by NancyG. Brinker to her sister Susan,who died from breast cancer.
Vo-Tech to host 'Cook for the Cure'
Ocean County Vocational Technical School will host a "Cook for the Cure" luncheon May 21 from 11:15 a.m. to 12:30 p.m. at the OCVTS Brick Center dining room, 350 Chambers Bridge Road. OCVTS Culinary Arts students will prepare a specialmenu for the day, and all proceeds will be donated to the Susan G. Komen for the Cure Foundation. "Cook for the Cure" is an
ongoing fundraising initiative sponsored by the Susan G. Komen for the Cure Foundation andKitchenAid. Since 2001, "Cook for the Cure" events have raised more than $5 million.
The OCVTS dining roomis open to the public. Reservations are recommended. Call (32) 920-0050, ext. 3239. The cost for lunch is $8. Additional donations are accepted.
The luncheon is part of a weeklong breast cancer awareness campaign at the school. Rose AnneDelNero,OCVTS culinary arts instructor and cancer survivor, had read about the "Cook for the Cure" initiative online and saw it as a great opportunity for her students to reach out to the community. Del Nero encourages everyone to "eat right, get out there and exercise. Staying in shape is the best medicine of all."
Students fromthroughout theOCVTS Brick Center are involved in theweek-long campaign. Theywill be selling T-shirts, hats and chocolate ribbon candies. On May 23, students and staff will recognize Denim Day. Anyone wearing denim can purchase a badge to wear to show their support for cancer awareness.
The Susan G. Komen for the Cure foundation is theworld's largest grass-roots network of breast cancer survivors and activists fighting to save lives, empower people, ensure quality care for all, and energize science to find the cures. It is becoming the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. The foundation was formed in 1982 as the fulfillment of a promise made by NancyG. Brinker to her sister Susan,who died from breast cancer.
Thursday, May 15, 2008
Lau graduates from Culinary Arts program
Brookline - Lau graduates from Culinary Arts program
Brookline, Ma., USA
Peter Lau of Brookline was one of 20 recent graduates of the Jewish Vocational Service’s Culinary Arts training program. Lau recently celebrated graduating from the program at a ceremony at Madison Park High School in Boston.
The Culinary Arts training program is a 16-week course that teaches the skills needed for a successful career in the food service industry. The focus is on food preparation, cooking and baking, as well as kitchen safety and sanitation. Students are introduced to software applications being used in the food service industry including Microsoft Windows, ChefTech and English language skills if needed. Students also learn proper table set-up, meal presentation and serving, and customer service.
The Culinary Arts classes are offered at Madison Park High in a large, well-equipped commercial kitchen, with an on-site restaurant. In addition, students receive extensive job search skills training and job development services for positions such as salad makers, station attendants, utility workers, cold food preparation staff, bakers’ helpers, and kitchen helpers in restaurants, hotels, bakeries, corporate cafeterias, and catering firms.
PS. This was taken from Brookline Local news article
Brookline, Ma., USA
Peter Lau of Brookline was one of 20 recent graduates of the Jewish Vocational Service’s Culinary Arts training program. Lau recently celebrated graduating from the program at a ceremony at Madison Park High School in Boston.
The Culinary Arts training program is a 16-week course that teaches the skills needed for a successful career in the food service industry. The focus is on food preparation, cooking and baking, as well as kitchen safety and sanitation. Students are introduced to software applications being used in the food service industry including Microsoft Windows, ChefTech and English language skills if needed. Students also learn proper table set-up, meal presentation and serving, and customer service.
The Culinary Arts classes are offered at Madison Park High in a large, well-equipped commercial kitchen, with an on-site restaurant. In addition, students receive extensive job search skills training and job development services for positions such as salad makers, station attendants, utility workers, cold food preparation staff, bakers’ helpers, and kitchen helpers in restaurants, hotels, bakeries, corporate cafeterias, and catering firms.
PS. This was taken from Brookline Local news article
Tuesday, May 13, 2008
Cooking up future careers - High schoolers try out classes in culinary arts
May 13, 2008
This was taken from an article by Fanny S. Chirinos . Hope you enjoy this.
Cooking up future careers - High schoolers try out classes in culinary arts.
There was something about grandma's cooking that intrigued Valerie Garza.
The Ray High School senior doesn't know whether it was the love with which she cooked, the aromas that wafted from her dishes or the magic of her hands. But they were enough to make her consider a career in the culinary arts.
The first step in that direction was taking a culinary class at the beginning of the year to determine whether she has what it takes and to see if the field offered a future.
"We've done quite a lot of cooking and baking," said Valerie, 18. "I realized I'm not too good with food, but I'm good with pastries."
Garza still plans to pursue the field but has yet to decide if that will be her focus at Del Mar College next year. That she's contemplating a career in the culinary arts is a success for Ray High School teachers Nean Ward and Dorothy Dundas.
Ward began teaching the culinary arts four years ago when the Corpus Christi Independent School District integrated the classes at Ray and Moody high schools. Last school year, Ray offered two classes. This year, it offers three.
"Our classes are full, which is a good thing because we see that the interest is growing," Ward said as she helped her students one afternoon create flowers from sugar fill for an upcoming class-to-class cake-making competition.
"It's both an art and a science," Dundas said.
Much of that interest has come from the media, Dundas said. Cooking shows such as "Emeril, Live!," Rachael Ray's shows and "Iron Chef" have made the culinary arts more appealing to students, she added.
"They know they can make a very good living as a chef," Dundas said. "It's something they can make a good living doing locally."
The most recent data, released in May 2006, from the Bureau of Labor Statistics indicated there were eight chefs and head cooks in the Corpus Christi Metropolitan area who averaged about $31,500 a year. In the region, which encompasses four states, the average was about $35,100, about $3,700 less than the national average.
For those ambitious, talented and lucky enough to get exposure, the annual earnings could be much higher. Emeril Lagasse earned $9 million and Rachael Ray earned $16 million in 2007, according to Forbes magazine.
Money isn't much of a consideration at this point for Ray sophomore Donovan Miller, who took the class this year because it sounded fun. Although he hasn't narrowed down a field of interest, he said he would contemplate the culinary arts.
"You learn a lot," Miller said. "Everything from cooking to baking to grilling to making fudge. I took home (economics) in eight grade, and this is nothing like that. It's like learning how to make cool stuff with your family."
Dundas says the point of the classes, first- and second-year courses, is to offer students options.
Students first earn a state health permit. Then they learn the tricks of the trade,including how to handle, store, prepare and serve food.
They also have an to opportunity to test for ServSafe certification, the industry's premiere food safety education and training program recognized and accepted by more federal, state and local health jurisdictions than any other food safety training program that includes topics such as microorganisms that cause foodborne-illness breakouts, proper food storage and cleaning and sanitizing.
The classes also teach the importance of competing globally in the industry. Ward and Dundas have used local, organic and fresh ingredients in their classes. The students recently planted a lemon tree on school grounds to have a fresh supply of the citrus fruit, which they use in pies, soufflés and with tea.
They've also used flowers grown at the school in ice bowls. It's all about separating yourself from and besting the competition, Dundas said.
"We just want students and parents to know we offer these courses for those interested in pursuing the field," Dundas said. "It gives those students a head start on a two-year college degree in culinary arts and the certification to begin apprenticing at local restaurants."
Quick Facts
- Ray and Moody High Schools offer first- and second-year culinary arts class
- Corpus Christi Independent School District does not offer open enrollment in these classes, so students would have to live in the area and attend either school to enroll in the classes.
- About 45 students are enrolled at Ray.
- About 48 students are enrolled at Moody.
- All students receive a health permit and learn how to safely handle, store, prepare and serve food.
- Students have an opportunity to earn ServSafe certification, an industry certificate.
Source: Alma Charles and Thelma Salinas, Corpus Christi Independent School District
This was taken from an article by Fanny S. Chirinos . Hope you enjoy this.
Cooking up future careers - High schoolers try out classes in culinary arts.
There was something about grandma's cooking that intrigued Valerie Garza.
The Ray High School senior doesn't know whether it was the love with which she cooked, the aromas that wafted from her dishes or the magic of her hands. But they were enough to make her consider a career in the culinary arts.
The first step in that direction was taking a culinary class at the beginning of the year to determine whether she has what it takes and to see if the field offered a future.
"We've done quite a lot of cooking and baking," said Valerie, 18. "I realized I'm not too good with food, but I'm good with pastries."
Garza still plans to pursue the field but has yet to decide if that will be her focus at Del Mar College next year. That she's contemplating a career in the culinary arts is a success for Ray High School teachers Nean Ward and Dorothy Dundas.
Ward began teaching the culinary arts four years ago when the Corpus Christi Independent School District integrated the classes at Ray and Moody high schools. Last school year, Ray offered two classes. This year, it offers three.
"Our classes are full, which is a good thing because we see that the interest is growing," Ward said as she helped her students one afternoon create flowers from sugar fill for an upcoming class-to-class cake-making competition.
"It's both an art and a science," Dundas said.
Much of that interest has come from the media, Dundas said. Cooking shows such as "Emeril, Live!," Rachael Ray's shows and "Iron Chef" have made the culinary arts more appealing to students, she added.
"They know they can make a very good living as a chef," Dundas said. "It's something they can make a good living doing locally."
The most recent data, released in May 2006, from the Bureau of Labor Statistics indicated there were eight chefs and head cooks in the Corpus Christi Metropolitan area who averaged about $31,500 a year. In the region, which encompasses four states, the average was about $35,100, about $3,700 less than the national average.
For those ambitious, talented and lucky enough to get exposure, the annual earnings could be much higher. Emeril Lagasse earned $9 million and Rachael Ray earned $16 million in 2007, according to Forbes magazine.
Money isn't much of a consideration at this point for Ray sophomore Donovan Miller, who took the class this year because it sounded fun. Although he hasn't narrowed down a field of interest, he said he would contemplate the culinary arts.
"You learn a lot," Miller said. "Everything from cooking to baking to grilling to making fudge. I took home (economics) in eight grade, and this is nothing like that. It's like learning how to make cool stuff with your family."
Dundas says the point of the classes, first- and second-year courses, is to offer students options.
Students first earn a state health permit. Then they learn the tricks of the trade,including how to handle, store, prepare and serve food.
They also have an to opportunity to test for ServSafe certification, the industry's premiere food safety education and training program recognized and accepted by more federal, state and local health jurisdictions than any other food safety training program that includes topics such as microorganisms that cause foodborne-illness breakouts, proper food storage and cleaning and sanitizing.
The classes also teach the importance of competing globally in the industry. Ward and Dundas have used local, organic and fresh ingredients in their classes. The students recently planted a lemon tree on school grounds to have a fresh supply of the citrus fruit, which they use in pies, soufflés and with tea.
They've also used flowers grown at the school in ice bowls. It's all about separating yourself from and besting the competition, Dundas said.
"We just want students and parents to know we offer these courses for those interested in pursuing the field," Dundas said. "It gives those students a head start on a two-year college degree in culinary arts and the certification to begin apprenticing at local restaurants."
Quick Facts
- Ray and Moody High Schools offer first- and second-year culinary arts class
- Corpus Christi Independent School District does not offer open enrollment in these classes, so students would have to live in the area and attend either school to enroll in the classes.
- About 45 students are enrolled at Ray.
- About 48 students are enrolled at Moody.
- All students receive a health permit and learn how to safely handle, store, prepare and serve food.
- Students have an opportunity to earn ServSafe certification, an industry certificate.
Source: Alma Charles and Thelma Salinas, Corpus Christi Independent School District
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