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  • Blue Apron
    Course Instructor: Mark Bragg

    The Blue Apron is a student-run full-service restaurant, open Tuesday & Wednesday 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 it's “student in training” approach. 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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The Warsaw Area Career Center & Chef Bragg's Culinary students would like to extend sincere thanks to Mr. Ronald Boyd for sharing his knowledge, wisdom, & expertise with the art of fileting & frying fish! Ron took time out of his busy schedule to not only catch all of these fish, but to also expand our culinary students fish fileting/frying skills. Today, Mr. Boyd will fry the rest of the fish for the WACC staff for dinner during Parent-Teacher Conferences. We are so grateful that he does this every year for our students and staff!


in Culinary Arts 236
Chef Bragg's Culinary Arts students recently earned their Serv Safe Certifications. The ServSafe program is developed by the National Restaurant Association with the help of foodservice industry experts and is the leader in food safety training & certification. The ServSafe Food Safety Training program leads the way in providing current and comprehensive educational materials to the restaurant industry and this certification is required by most restaurants. Congrats to the following students who earned this certification:

Sophia Burkholder
Jordan Diaz
Sandra Hartwell
Brycan Himes
Isabel Rayner
Griffin Reed
Dalton Robinson
Makenzie Strickler 
in Culinary Arts 213
Chef Bragg's Advanced Culinary students are preparing for the opening of their restaurant, the Blue Apron, by practicing with different cheesecake recipes. Students not only prepared Oreo cheesecake & a traditional New York style cheesecake, but also tried various toppings, decorations, & stylings with raspberry coulis, chocolate syrups, mint leaves (from our WACC Courtyard Garden!), and whipped cream. They all looked delicious & beautiful!

 






in Culinary Arts 368
Chef Mark Bragg's Culinary Arts & Hospitality II students recently completed Level One of Foundations of Restaurant Management & Culinary Arts and earned their certifications from the National Restaurant Association. Congratulations to:

Brianna McBrier
Michael Busz
Breana Mayer
Micah Hall
Ricardo Saldivar
Cosme Olivarez


{ P.S.- To our amazing Blue Apron patrons, be on the lookout for updates soon about our public opening date! }

in Culinary Arts 479
On our last student day of school, both culinary classes hosted a special tasting lunch for the Family & Consumer Science teachers to enjoy. Chef Bragg's students teamed up to serve multiple courses and then were judged on the dishes they prepared. The menu included spicy breaded chicken, salad, pasta, and many types of cheesecake. Everything looked delicious and the students did such a wonderful job with everything they served to our teachers! 

in Culinary Arts 438

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