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Utilizing seven different ways to make pumpkin bread, Culinary students experimented using healthier ingredients and recipes. With only 1 recipe containing the typical ingredients, six other recipes were used to make healthier options like gluten free, cholesterol free, egg free and low fat. After these were all created they then got to do some taste testing. YUM! Starting with the healthier options first, they then made their way through all seven to the typical ingredient version last. This experiment proved that to most when not tasting something packed with the sugars first and instead substituting with healthier ingredients they taste the same! 

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Chef Zach has put together some of the best ingredients rolled into one burger. This Blue Apron special very well may satisfy just about any burger lovers palate with a:
A juicy, grilled cheeseburger glazed with barbecue sauce, topped with crisp bacon and served with a side of steak fries.
This special will be available until Thursday, March 30th. 

Click Below to View Our Full Menu:

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Last Friday, 2nd Graders from Washington STEM Academy had the opportunity to visit the Blue Apron and use the herbs they grew in their hydroponic garden to make orecchiette pasta with Italian sausage & rapini.

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Ashley, senior student, is in the Culinary Arts Academy. She has taken Introduction to Culinary Arts, Culinary Arts & Hospitality I, and Advanced Culinary Arts & Hospitality II. Through the Culinary Program she not only has been able to become Serv Safe Certified and CPR & First Aid Certified, but also has obtained her NRA and Prostart Year 1 certificates. In her free time she enjoys cooking for her family and boyfriend, as well as helping around the house. Upon graduation, Ashley plans to attend college in North Carolina at Johnson & Wales University. She dreams of opening a restaurant with a family diner theme and travel around the world trying new foods & experiencing different cultures.

Happy Valentine's Day from the Blue Apron: Enjoy a one day only treat for Valentines Day- Chicken Parmesan over a bed of Parsley Linguine topped with Marinara Sauce. Also included with this meal is a Small Caesar Salad, Garlic Toast, and to complete your dining experience a slice of Flourless Chocolate Cake topped with Raspberry Sauce. One day only - no substitutions please.

All week we will also feature Chicken Enchiladas: Savory poached and hand shredded chicken breast surrounded by corn tortillas, scratch prepared Red Enchilada Sauce topped with Cheddar and Monterrey Jack cheeses. Served with Cilantro Lime Rice, freshly prepared Tortilla Chips and Pico De Gallo.
(Additional fee for Guacamole and Sour Cream.)

Soup du Jour: Pasole- A rich chicken and tomato based soup with bits of pork, Hominy, and perfectly seasoned with a Southwest flair.
Cup $2.00 Bowl $3.00

Dessert of the week consists of Dulce de Leche Cheesecake: A traditional cheesecake with caramel swirls and graham cracker crust.

Express to go Box Lunch: Ham, Bacon and Cheese tucked inside an Onion Roll with Lettuce and Tomato, House Chips, Buttermilk Smashed Potato Salad, Ice Mountain Water and a No Bake Peanut Butter and Chocolate Oatmeal Cookie.

The Blue Apron Restaurant is open Tuesday- Thursday from 11am-1pm.

Don't forget that you can call or email us to place an order ahead of time or to make reservations, as well! (574-371-5074 or

As always, our full menu can be found here:

Blue Apron Menu
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