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  • Blue Apron

    Course Instructor: Mark Bragg

    The Blue Apron is a student-run full-service restaurant, opened Tuesday thru Thursday from 11:00 – 1:00 pm.

    In the French cuisine, the color of an apron worn by the staff denotes the level of mastery. 
    The Blue Apron is known for “student in training.” Our students are receiving both high school and college credit while enrolled in the program. 

    Email reservations, pre-orders or carry-out toThis email address is being protected from spambots. You need JavaScript enabled to view it. and our eager students will be excited to have the opportunity to practice and perfect their trade by serving you.

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Culinary Arts

Subcategories from this category: Blue Apron
Peggy Roulo came to visit the Advanced Culinary Arts students in the Blue Apron today, to teach them a few tips & techniques about what she's learned over the years as "The Cake Lady" of Warsaw. She not only shared her cake decorating skills, but also talked about the business aspect of her life & the importance of building relationships with customers. 

The Warsaw Area Career Center truly appreciates the time Peggy spends investing into our students! 



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Earlier this week, the Warsaw Fire Department visited our culinary students in the Blue Apron to teach about fire extinguisher safety training. The students also had the opportunity to prepare, serve, and eat lunch with the firemen present. Special thanks to WFD for their support & help with so many things around the WACC!








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in Blue Apron 170


Chef Bragg's Culinary Arts I students hosted a cheesecake tasting competition in the Blue Apron today. Eight students paired into teams consisting of two individuals and had the opportunity to prepare and serve cheesecake to a panel of four judges. The judging panel consisted of: WACC Assistant Director, Jill Jackson, Attendance Assistant, Heather Desenberg, Junior Class Principal, Angela Huffman, & Sodexo Manager of Grace College, James B. Each cheesecake was judged on the quality, taste, level of difficulty, & presentation. Ryan & Zackary took home first place. The winning team received cheesecake spring-form pans and a pie serving utensil each. Congratulations and great job to all students!

  
 Ryan Bonebrake & Zackary McNulty: S'mores Cheescake
Hettie Winegardner & Diana Velazquez: New York Style Cheescake with Strawberries
Lydia Lemler & Natasha Heierman: Mint Oreo Cheesecake
Gill Nichols & Jessica Britt: Blackberry Lemon Cheesecake




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in Culinary Arts 166
Chef Bragg's Culinary Arts students visited the culinary lab at Ivy Tech Community College in Indianapolis and the Penthouse Restaurant today during their end-of-the-school year field trip.






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in Culinary Arts 160

Last Friday, Chef Bragg's culinary students had the opportunity to compete in a "Chopped" competition under the direction of chefs from Bella Vitale Restaurant in Warsaw. Three teams, consisting of two students and one chef, each planned & prepared an entree' that guests sampled and voted on which dish they liked the best. Mauricio Carvajal & Isaac Netzley created a flank steak fajita dish paired with Spanish rice, sauteed vegetables, and tortilla crisps.  Ashley Nowaczynski & Zack McNulty presented their guests with a pork tenderloin stuffed with a sweet potato puree and served with a mango salsa. Olivia Najera & Mauricio Martinez took first place with their baked cod dish and won a three-piece knife set each. Special thanks to Bella Vitale Owner, Peggy Roulo, Executive Chef Blake Elick, and chefs Derrick Gamble & Matt Connett for partnering with us to make this event possible. 

All proceeds from the event will go toward the culinary arts end of the year field trip to Indy later this month. 







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in Blue Apron 167

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