Blog posts tagged in Culinary Arts
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!
Five students from Amy Richards' Nutrition & Wellness class at Whitko High School earned their ServSafe Certifications recently. ServSafe is a food and beverage safety training & certification program administered by the National Restaurant Association. Congrats to these awesome WACC students!
1st row: Kaya Gore, Izzy Rayner
2nd row: Falyn Owens, Haley Lysaght, Bailea Tackett
Our awesome Culinary Arts & Fashion and Textiles students participated in the Fine Arts Festival in the Performing Arts Center last night. The Advanced Culinary Arts students prepared & served scrumptious appetizers including chicken salad croissants, bacon wrapped pork tenderloin medallions, spinach artichoke dip, bruschetta, and an assortment of desserts. The Fashion & Textiles students sumbitted many of their recent projects to be displayed during the festival including clothing, pillows, bags, and more. A lot of work went into making this festival happen and we appreciate the time & effort these students & staff members put into making this event happen. What a wonderful evening it was full of student talent!
As an added bonus, the culinary students served leftover goodies from last night right outside the Blue Apron for students & staff both to enjoy! We are so proud of our senior culinary students & wish them the best of luck after graduation!!
For the next few weeks, we will be highlighting our students who are considered non-traditional. A 'non-traditional' CTE student is considered one who is pursuing a career or technical education program related to an occupation which employs less than 25% of their gender.
Zach McNulty is in the Culinary Arts program here at the Warsaw Area Career Center. In addition to Culinary Arts & Hospitality I & II, Zach has taken Adult Roles & Responsibilities, Child Development, Advanced Child Development, Interpersonal Relationships, & Nutrition and Wellness. Zach says that he actually took Culinary Arts by accident, as he meant to sign up for welding, but it was the best mistake he's made. Zach is proud to be Serv Safe Certified, Pro-Start Certified, and to have recently won the 4-H Culinary Cook-Off Competition. In his spare time, Zach likes to help out with any extra Blue Apron events & works part-time at Oak & Alley Restaurant here in Warsaw. Upon graduation, Zach plans to attend Ivy Tech Community College to finish his degree in Culinary Arts. He hopes to have his own restaurant someday as well. Congrats Zach! We are super proud of you & wish you the best of luck in the future!!
Under the direction of student Executive Chef, Tristan Collins, & student General Manager, Micah Hall, the following specials will be featured today in the Blue Apron.
Chefs Special = Grilled Atlantic Salmon topped with cajun spices, aioli (garlic mayo) and served with red beans and rice.
Soup of the Day = Creamy New England Clam Chowder prepared the traditional way.
bowl $4.00 cup $3.00
Salad Special = Wedge Salad Iceberg lettuce topped with bacon, diced Roma tomatoes, green onions and a buttermilk Bleu Cheese dressing.
Boxed Lunch = Ham and cheese served on an onion roll with German mustard, lettuce, and tomato served with baked beans, chocolate chip cookie, chips and Ice Mountain bottled water $7.00
Dessert Special = Lemon Cheesecake w /Balsamic Strawberries, A rich, sweet and tart combination topped with fresh whipped cream
Unfortunately, due to circumstances with our reputable suppliers, Blue Apron is unable to purchase Romaine Lettuce. Until further notice, we can not offer our Caesar Salad. In its place, please try a Classic Wedge Salad Special- A hearty wedge of iceberg lettuce topped with chopped bacon, diced green onions, and Roma tomatoes. Served with Bleu Cheese dressing.Also, beginning today, the Chef's special will transition to a Boston Baked Scrod. A baked white fish topped with Ritz cracker crumbs and served with creamed spinach and roasted red potatoes. (We still do have a limited number of Salmon). $8.00As we draw closer to the end of the school year, our weekly Chef specials are served until supplies last and are subject to change without notice. We apologize for the inconvenience this may cause and will do our best to keep our guests updated on any changes to the menu.As always, our full menu can be found here:Blue Apron MenuPlease email reservations, pre-orders, and carry out orders to firstname.lastname@example.org. Blue Apron hours are Tuesday's and Wednesday's 11:00 am-1:00 pm. We are no longer open on Thursday's. (Wednesday, May 9th will be our last day open this scholastic year.)Thank you for your continued support!
(Featured picture: Salmon special. Pictured below: Rainbow salad, Cod special, & Cheesecake special.)