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Chef Bragg's Advanced Culinary students had the opportunity to tour Krider's Meat Processing facility in Columbia City last Friday. Each student also picked out a steak of their choice and came back to the Blue Apron to prepare them. Special thanks to Krider's for hosting this tour! 


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Under the direction of Chef Mark Bragg, our Culinary students celebrated Fat Tuesday this past week with many traditional New Orlean's style cuisines, including Shrimp & Grits, Gumbo, & Bananas Foster Bread Pudding. They demonstrated tableside plating in the dining room to accommodate for this week's block scheduling due to ISTEP testing. These students are doing an awesome job working so hard to learn new recipes and serve up gourmet dishes!



Last week they also had the opportunity to practice with and prepare many different vegetarian dishes, which has been a request from our staff recently. The WACC office had the opportunity to sample these entrees, which included a portabella mushroom burger with creamed spinach & parmesan cheese, eggplant involtini with ricotta cheese, grilled veggie skewers with couscous, and a honey-glazed carrot dish with rice. Great job to our 1st-year culinary students! 


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As you may know, WCHS/WACC is undergoing a huge construction project this school year as the Student Activities Center is being built, right outside the Blue Apron Restaurant. The construction has put a damper on our ability to serve many customers from the public since there wasn't an easy & safe way to enter the restaurant. While we have been able to serve our staff internally, we've certainly been missing our outside customers & appreciate your patience as we develop a new entrance. As always, thank you for your continued support of the WACC Culinary Program & the Blue Apron Restaurant. 
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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!

 






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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! }

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