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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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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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Chef Isaac & Chef Ryan proudly present the follow specials in the Blue Apron Restaurant:


Chef Special:  Perfectly seasoned roasted Pork Shoulder, shredded with our homemade BBQ sauce and piled high on a toasted Golden Bun.  Served with Carolina Cole Slaw and grilled Corn on the Cob.
 $7.00  

Spinach Salad:  Tender leaves of baby spinach, fresh blueberries and strawberries, goat cheese, and pecans tossed in raspberry vinaigrette. 
Full $5.00  Half $3.00

Tomato Soup:  Pureed tomatoes, cream, and blended herbs come together for this hearty favorite.  Served with Garlic Toast points. 
Bowl $3.00 Cup $2.00

Strawberry Shortcake: Fresh Balsamic strawberries atop an oven fresh sweet biscuit. Layered with whipped cream and mint sprig.  
$3.00

Express to go Box Lunch:  Chicken Salad Croissant with lettuce and tomato.  House made Chips, Macaroni Salad, Chocolate Peanut Butter no bake oatmeal cookie, and Ice Mountain Water.  
$7.00

Our season is winding down and we would like to thank everyone who has contributed to our learning.  The last day Blue Apron will be open this scholastic year will be May 10.


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 blueapron@warsawschools.org


As always, our full menu can be found here: 
Blue Apron Menu
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Next Friday, April 28th, under the direction of chefs from Bella Vitale Restaurant, current culinary students will participating in a "Chopped" event and will have samples available to those who attend. Tickets are priced at $20 per person and all proceeds will go toward the culinary student's end of the year field trip. Chef Bragg invites the public to attend and looks forward to serving guests from 11:30am-12:30pm in the Blue Apron. Tickets may be purchased here in the WACC or at Bella Vitale in Warsaw. Thanks for your continued support of the culinary arts program here at the Warsaw Area Career Center!  



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Last Friday the "Silver Sneakers" group from the YMCA/KCH visited the Warsaw Area Career Center. Lunch was served first in the Blue Apron, where they had the chance to eat & chat with current culinary students, and then a tour of the WACC was given by our Program Specialist, Mrs. Yarian. 




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