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Culinary Arts

Subcategories from this category: Blue Apron


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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Chef Bragg's Culinary Arts I students hosted a cheesecake tasting competition in the Blue Apron today. Eight students paired into teams consisting of two individuals and had the opportunity to prepare and serve cheesecake to a panel of four judges. The judging panel consisted of: WACC Assistant Director, Jill Jackson, Attendance Assistant, Heather Desenberg, Junior Class Principal, Angela Huffman, & Sodexo Manager of Grace College, James B. Each cheesecake was judged on the quality, taste, level of difficulty, & presentation. Ryan & Zackary took home first place. The winning team received cheesecake spring-form pans and a pie serving utensil each. Congratulations and great job to all students!

  
 Ryan Bonebrake & Zackary McNulty: S'mores Cheescake
Hettie Winegardner & Diana Velazquez: New York Style Cheescake with Strawberries
Lydia Lemler & Natasha Heierman: Mint Oreo Cheesecake
Gill Nichols & Jessica Britt: Blackberry Lemon Cheesecake




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Chef Bragg's Culinary Arts students visited the culinary lab at Ivy Tech Community College in Indianapolis and the Penthouse Restaurant today during their end-of-the-school year field trip.






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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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